View source for List of Thai dishes

{{Short description|None}}
{{More citations needed|date=March 2021}}
{{Incomplete list|date=February 2011}}
{{Use dmy dates|date=May 2020}}
{{Contains special characters|Thai}}
Below is a '''list of dishes found in [[Thai cuisine]]'''.

==Individual dishes==
Note: The Thai script column is linked to how it is pronounced when available.

===Rice dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Chok
|โจ๊ก
|Rice [[congee]]
|[[File:Jok mu sap.JPG|110px]]
|<!-- Region -->
|Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.
|-
|[[Khao kan chin]]
|ข้าวกั๊นจิ๊น
|<!-- English name -->
|[[File:2013 Khao kan chin.jpg|110px]]
|North
|A dish of the Tai Yai ([[Shan people]]) of [[Myanmar]] and northern Thailand, it is rice that is mixed with pork blood and steamed inside a banana leaf. ''Khao kan chin'' is served with cucumber, onions and fried, dried chili peppers.
|-
|[[Khao kha mu]]
|ข้าวขาหมู
|Braised pork leg on rice
|[[File:Khao kha mu 02.JPG|110px]]
|<!-- Region -->
|[[Steamed rice]] is served with sliced [[pig's trotters]], which has been simmered in [[soy sauce]] and [[five spice powder]]. It is always served with a sweet spicy dipping sauce, fresh [[bird's eye chili]] peppers and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional.
|-
|[[Omelette|Khao khai chiao]]
|ข้าวไข่เจียว
|Omelette on rice
|[[File:Khao khai chiao songkhrueng.jpg|110px]]
|<!-- Region -->
|A quick snack or breakfast, it is an omelette with white rice, often eaten with chili sauce and cucumber. The variant shown in the image is ''khao khai chiao songkhrueang'' ({{langx|th|ข้าวไข่เจียวทรงเครื่อง}}) where the omelette is topped with a minced pork and vegetable stir-fry.
|-
|[[Khao khluk kapi]]
|ข้าวคลุกกะปิ
|Fried rice with shrimp paste
|[[File:Khao.kluke.kapi-01.jpg|110px]]
|<!-- Region -->
|Rice is fried with [[shrimp paste]] and served with sweet pork, sour mango, fried shrimp, chili peppers, and shallots.
|-
|Khao mok gai
|ข้าวหมกไก่
|Thai [[chicken biryani]]
|[[File:Khao mok kai.JPG|110px]]
|<!-- Region -->
|The Thai version of a "chicken biryani". The name literally means "rice covered chicken" and this [[Islam in Thailand|Thai-Muslim]] dish is made by cooking rice together with the chicken curry.
|-
|Khao mok nuea
|ข้าวหมกเนื้อ
|Thai beef biryani
|[[File:Khao mok nuea.jpg|110px]]
|<!-- Region -->
|The Thai version of a "beef biryani".
|-
|[[Hainanese chicken rice|Khao man gai]]
|ข้าวมันไก่
|Chicken rice
|[[File:2013 Khao man kai Chiang Mai.jpg|110px]]
|<!-- Region -->
|Rice steamed with garlic served with sliced chicken, chicken broth, and a spicy dipping sauce. This is a Thai version of a dish called Wenchang chicken (文昌雞) from [[Hainan]] in southern China.
|-
|Khao mu krop
|ข้าวหมูกรอบ
|Crispy pork on rice
|[[File:Khao mu krop.jpg|110px]]
|<!-- Region -->
|Rice and crispy pork that is often, as here in this image, served with boiled egg and a bowl of broth. The sauce that always comes with ''khao mu krop'' is here served separately in the bowl at the top of the image.
|-
|Khao mu krop mu daeng
|ข้าวหมูกรอบหมูแดง
|Mixed crispy pork and red roast pork on rice
|[[File:Khao mu krop mu daeng in Nong Khai.jpg|110px]]
|<!-- Region -->
|Slices of ''mu krop'' (crispy pork) and ''mu daeng'' ([[Char siu|red roast pork]]) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chili peppers in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish.
|-
|Khao na pet
|ข้าวหน้าเป็ด
|Red roast duck on rice
|[[File:Khao na pet.JPG|110px]]
|<!-- Region -->
|Boiled rice with roast duck and duck broth on the side. It is served with sliced chili peppers in soy sauce as a condiment.
|-
|[[Glutinous rice#Thailand|Khao niao]]
|ข้าวเหนียว
|Glutinous ''or'' sticky rice
|[[File:Kin khao niao.JPG|110px]]
|<!-- Region -->
|Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais.
|-
|Khao nuea op
|ข้าวเนื้ออบ
|<!-- English name -->
|[[File:Khao nuea op.jpg|110px]]
|<!-- Region -->
|Rice with slices of baked beef, served with a spicy chili dip.
|-
|Khao phat
|ข้าวผัด
|[[Thai fried rice]]
|[[File:Thaifriedrice.jpg|110px]]
|<!-- Region -->
|Fried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions, and ''nam pla phrik'' (chili peppers in fish sauce).
|-
|[[Khao phat amerikan]]
|ข้าวผัดอเมริกัน
|[[American fried rice]]
|[[File:American fried rice.jpg|110px]]
|<!-- Region -->
|''American fried rice'' is rice fried with onion, tomato, raisins, and flavored with ketchup. It is often garnished with some sausage, fried chicken, and egg.
|-
|Khao phat [[Thai green curry|kaeng khiao wan]]
|ข้าวผัดแกงเขียวหวาน
|<!-- English name -->
|[[File:Khao phat kaeng khiao wan.jpg|110px]]
|<!-- Region -->
|Rice fried with green curry.
|-
|Khao phat kaphrao mu
|ข้าวผัดกะเพราหมู
|Basil fried rice with pork
|[[File:Khao phat kraphao mu.jpg|110px]]
|<!-- Region -->
|Rice fried with a certain variety of Thai basil called ''kaphrao'' ([[Ocimum tenuiflorum]]), sliced pork, and chili peppers.
|-
|Khao phat namliap
|ข้าวผัดหนำเลี้ยบ
|<!-- English name -->
|[[File:Khao phat nam liap.jpg|110px]]
|<!-- Region -->
|Rice fried with ''nam liap'', the fruit of the ''[[Canarium album]]'', also known as "Chinese olives".
|-
|Khao phat nam phrik long ruea
|ข้าวผัดน้ำพริกลงเรือ
|<!-- English name -->
|[[File:Khao phat nam phrik long ruea.jpg|110px]]
|Central
|Rice fried with ''Nam phrik long ruea'' (lit. "boat journey chili paste") and pieces of ''khai khem'' (salted duck's eggs). Fried, sliced, sweet Chinese sausage called ''kun chiang'' ({{langx|th|กุนเชียง}}) are also served here with some sliced cucumber on the side.
|-
|Khao phat nam phrik narok
|ข้าวผัดน้ำพริกนรก
|<!-- English name -->
|[[File:Khao phat nam phrik narok.jpg|110px]]
|<!-- Region -->
|The name literally means "rice fried with chili paste from hell". The rice is fried with ''nam phrik narok'', a very spicy chili paste made with fried catfish, grilled onion and garlic, grilled (dried) chili peppers, sugar, fish sauce, and shrimp paste. Here it is served with ''mu yang'' (grilled pork) and ''nam chim chaeo'', a spicy dipping sauce.
|-
|[[Porridge#Rice|Khao tom]]
|ข้าวต้ม
|Thai rice soup
|[[File:Khao tom pla 01.jpg|110px]]
|<!-- Region -->
|Boiled rice in a light broth, usually with minced pork, chicken, or fish. It is often eaten for breakfast.
|-
|[[Congee#Thailand|Khao tom kui]]
|ข้าวต้มกุ๊ย
|Plain rice [[congee]]
|[[File:Khao tom kui.jpg|110px]]
|<!-- Region -->
|Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes.
|-
|}

===Noodle dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Bami haeng pet
|บะหมี่แห้งเป็ด
|Egg noodles served "dry" with duck
|[[File:Bami haeng.jpg|110px]]
|<!-- Region -->
|Egg noodles served "dry" with slices of braised duck, and often, as shown on the image, together with "blood tofu". The broth is served on the side. It is originally a Chinese dish.
|-
|Bami mu daeng
|บะหมี่หมูแดง
|Egg noodle soup with [[Char siu|red roast pork]]
|[[File:Bami mu daeng kiao.JPG|110px]]
|<!-- Region -->
|Originally a Chinese dish, it is now common in Thailand. Often served with chili peppers in vinegar, and dried chili flakes. The version shown in the photo also contains ''kiao kung'' ({{langx|th|เกี๊ยวกุ้ง}}; prawn [[wonton]]s).
|-
|Khanom chin kaeng khiao wan kai
|ขนมจีนแกงเขียวหวานไก่
|<!-- English name -->
|[[File:Khanom chin kaeng kiao wan kai.jpg|110px]]
|<!-- Region -->
|This noodle dish consists of [[green curry|green chicken curry]] served over ''[[khanom chin]]'', fresh Thai rice noodles. It is usually accompanied by a selection of raw vegetables and herbs on the side. The chicken meat used in this particular version is [[chicken feet]].
|-
|Khanom chin [[nam ngiao]]
|ขนมจีนน้ำเงี้ยว
|<!-- English name -->
|[[File:Khanom chin nam ngiao supoe.jpg|110px]]
|North
|A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chili peppers, pork blood, dry fermented soy bean, and dried red kapok flowers.
|-
|Khanom jeen nam yaa
|ขนมจีนน้ำยา
|<!-- English name -->
|[[File:Khanom Jeen Nam Yaa.jpg|110px]]
|Central
|Thai rice noodles served with a fish based sauce called ''nam ya''.
|-
|Khanom chin sao nam
|ขนมจีนซาวน้ำ
|<!-- English name -->
|[[File:Khanom chin sao nam BKK.jpg|110px]]
|Central
|Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar.
|-
|[[Khao soi]] Chang Mai
|ข้าวซอย
|Northern Thai curry noodles
|[[File:Khao soi Chiang Mai.jpg|110px]]
|North
|Boiled as well as crispy fried egg noodles (''bami'') are served in a curry soup. The version with chicken is called ''khao soi kai'', with beef it is called ''khao soi nuea''.
|-
|Khao soi Mae Sai
|ข้าวซอยแม่สาย
|<!-- English name -->
|[[File:Khao soi Mae Sai.JPG|110px]]
|North
|''Khao soi Mae Sai'' is the name in [[Chiang Mai]] of a certain type of ''khao soi'' that is more common in [[Chiang Rai province]], in the area along the border with Burma and Laos ([[Mae Sai District|Mae Sai]] is a border town in Chiang Rai province). It is a spicy soup-like dish, similar to the broth used in ''khanom chin nam ngiao'', containing soft, wide rice noodles, pork ribs, congealed pork blood, and minced pork. Tomatoes and fermented soy bean give it its specific taste. Sliced raw cabbage and bean sprouts are served on the side.
|-
|Khao soi nam na
|ข้าวซอยน้ำหน้า
|<!-- English name -->
|[[File:Khao soi nam na.jpg|110px]]
|North
|Somewhat similar to ''khao soi Mae Sai'', this variant from the eastern part of [[Chiang Rai Province]] is made with wide rice noodles in a clear pork broth. A spoonful of ''nam phrik ong'' (a sauce made from minced pork, tomato, fermented soy bean or shrimp paste, and dried chili peppers) is heaped on top of the noodles (''nam na'' literally means "with sauce on top").
|-
|Kuaichap
|กวยจั๊บ
|<!-- English name -->
|[[File:Kuaichap.JPG|110px]]
|<!-- Region -->
|Originally a [[Teochew people|Teochew]] Chinese dish ({{zh|粿汁}}), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg.
|-
|Kuai-tiao nam
|ก๋วยเตี๋ยวน้ำ
|Wide rice noodle soup
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|A soup of [[Shahe fen|wide rice noodles]], often with minced pork, [[pork ball]]s or [[fish ball]]s.
|-
|Kuai-tiao nuea pueai
|ก๋วยเตี๋ยวเนื้อเปื่อย
|<!-- English name -->
|[[File:Kuaitiao nuea pueay.JPG|110px]]
|<!-- Region -->
|A beef noodle soup with slices of very tender beef (''nuea pueay'').
|-
|Kuai-tiao phat khi mao
|ก๋วยเตี๋ยวผัดขี้เมา
|[[Drunken noodles]]
|[[File:Sen yai phat khi mao.jpg|110px]]
|<!-- Region -->
|Spicy fried wide rice noodles.
|-
|[[Rat Na|Kuai-tiao rat na]]
|ก๋วยเตี๋ยวราดหน้า
|Wide rice noodles in gravy
|[[File:Kuai-tiao rat na mu.JPG|110px]]
|Central
|Fried [[Shahe fen|wide rice noodles]] with beef, pork, chicken, or seafood in a thickened gravy.
|-
|Kuai-tiao ruea
|ก๋วยเตี๋ยวเรือ
|[[Boat noodles]]
|[[File:Boat noodles.jpg|110px]]
|Central
|Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains [[cinnamon]], [[star anise]] and sometimes blood. It is spicy and sour.
|-
|[[Mi krop]]
|หมี่กรอบ
|Thai crispy fried noodles
|[[File:Mee krob (หมี่กรอบ).jpg|110px]]
|<!-- Region -->
|Deep fried rice vermicelli with a sweet and sour sauce.
|-
|Phat mi Khorat
|ผัดหมี่โคราช
|<!-- English name -->
|
|[[Nakhon Ratchasima Province]]
|A stir-fried rice noodle dish commonly served with papaya salad (''[[som tam]]''). Dried rice noodle (of many colors) is a specific ingredient; made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, black soy sauce, water, spring onion and bean sprouts. Traditionally used to exploit preserved old rice; used in religious ceremonies.
|-
|Phat Mama
|ผัดมาม่า
|<!-- English name -->
|[[File:Phat mama.jpg|110px]]
|<!-- Region -->
|''Mama'' ({{langx|th|มาม่า}}) is the most popular brand of instant noodles in Thailand and the brand name is commonly used, instead of the generic ''bami kueng samret rup'' ({{langx|th|บะหมี่กึ่งสำเร็จรูป}}), to designate instant noodles. The particular version in the image has been stir-fried "[[drunken noodle]]"-style.
|-
|[[Phat si-io]]
|ผัดซีอิ๊ว
|Noodles stir-fried with soy sauce
|[[File:Pad see ew.jpg|110px]]
|<!-- Region -->
|Usually wide rice noodles fried with chicken or pork, and soy sauce.
|-
|[[Phat Thai]]
|ผัดไทย
|[[Pad Thai]] noodles
|[[File:Phat Thai kung Chang Khien street stall.jpg|110px]]
|<!-- Region -->
|Stir fried medium size rice noodles (''sen lek'') with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and [[Allium tuberosum|Chinese chives]] (''kuichai''), combined with shrimp.
|-
|Phat wun sen
|ผัดวุ้นเส้น
|Stir-fried [[glass noodles]]
|[[File:Fried cellophane noodles with shrimp Pad woon sen kung.jpg|110px]]
|<!-- Region -->
|Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives.
|-
|Sapaketti phat khi mao
|สปาเกตตีผัดขี้เมา
|<!-- English name -->
|[[File:Sapaketti phat khi mao.jpg|110px]]
|<!-- Region -->
|A Thai [[fusion cuisine|fusion dish]] where the name literally means spaghetti fried "shit-drunk" (''khi mao'' = extremely drunk). An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry.
|-
|Tom yam boran
|ต้มยำโบราณ
|<!-- English name -->
|[[File:Tom yam boran.jpg|110px]]
|Central
|''Tom yam boran'' is noodles served in a thick spicy sour sauce or broth, with crushed dried chili peppers, chopped peanuts, and blanched vegetables such as bean sprouts. This version is ''bami mu tom yam boran'': with egg noodles and pork.
|-
|Yentafo
|เย็นตาโฟ
|<!-- English name -->
|[[File:2019 01 Yen tafo.jpg|110px]]
|<!-- Region -->
|The Thai version of the Chinese noodle dish ''[[Yong Tau Foo]]'' is slightly sweet, sour, salty, and spicy.
|-
|Yum kanom jeen
|ยำขนมจีน
|<!-- English name -->
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Yum kanomjeen is a spicy and sour salad mixed with kanom jeen. Kanom jeen is thin rice noodles which are made from fresh rice sometimes fermented rice starch, fermented for few days, boiled and then made into noodles. The original kanom jeen came from the Mon people. The main ingredients of Yum kanom jeen are fish sauce, sugar, lime juice, and chili powder. Some places will add pla ra to Yum kanom jeen too. Pla ra is the Thai traditional ingredient produced by fermented fish. Yum kanom jeen has a good spicy and sour taste, but many people would like to order the flavor that they like. Yum kanom jeen is a low- calorie food and it has only 220 calories per dish. To suit for people who are healthy and want to diet. Yum kanom jeen is not difficult to find. It can be found in either restaurant or street food.
|}

===Miscellaneous===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|[[Chim chum]]
|จิ้มจุ่ม
|<!-- English name -->
|[[File:Chim chum.jpg|110px]]
|<!-- Region -->
|A Thai style hot pot served in an [[earthenware]] pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal, and [[kaffir lime]] leaves. Additionally, the broth can contain other herbs such as ''kaphrao'' ([[Thai holy basil]]), spices such as chillies, or in addition be partially meat based, using pork ribs for instance as one of the base ingredients. It is served with one or more ''[[nam chim]]'' (dipping sauces).
|-
|Kaolao
|เกาเหลา
|<!-- English name -->
|[[File:Kaolao.jpg|110px]]
|<!-- Region -->
|A soup of Chinese origin, usually containing offal, often pork liver and intestines, also boiled eggs, and other meats such as crispy pork. Alternatively, at regular noodle soup shops, it can also be as a regular Thai-Chinese noodle soup but then served without any noodles.
|-
|Khao soi noi songkhrueang
|ข้าวซอยน้อยทรงเครื่อง
|<!-- English name -->
|[[File:2019 01 Khao soi noi songkhrueang.jpg|110px]]
|<!-- Region -->
|Colloquially also known as ''pizza doi'' (Thai: พิซซาดอย, literally: "mountain pizza"). This is a dish of [[Shan people]]. This version uses steamed egg and vegetables as the filling for the steamed rice wrap. The whole is dusted with crushed peanuts.
|-
|[[Mu kratha]]
|หมูกระทะ
|<!-- English name -->
|[[File:Mu kratha.jpg|110px]]
|<!-- Region -->
|''Mu kratha'' resembles a combination of a [[Korean barbecue]] and a Chinese [[hot pot]]. Meat (most often pork) is grilled in the center while the vegetables and other ingredients, such as [[fish balls]], cook in the soup. It is served with a variety of ''[[nam chim]]'' (Thai dipping sauces).
|-
|Nam phrik kapi kap pla thu thot
|น้ำพริกกะปิกับปลาทูทอด
|<!-- English name -->
|[[File:Nam phrik pla thu872.jpg|110px]]
|<!-- Region -->
|Fried ''[[pla thu]]'' served with ''[[nam phrik]] kapi'', a pungent dip made mainly from [[shrimp paste]] and chili peppers, and raw, steamed or fried vegetables (often pieces of ''[[cha-om]]'' omelette). It is eaten with ''[[khanom chin]]'' (Thai rice noodles) or steamed rice. Although the name of this dish is often shortened to ''nam phrik pla thu'', this refers to a certain type of chili paste in which ''pla thu'' is used as an ingredient.
|-
|Pathongko
|ปาท่องโก๋
|<!-- English name -->
|[[File:Pathongko.jpg|110px]]
|<!-- Region -->
|The Thai version of the Chinese [[cruller]]s called ''[[youtiao]]'', they tend to be smaller than the Chinese original. Most often eaten with sweetened condensed milk or with Thai [[coconut jam]], they can also be served with ''chok'', Thai rice [[congee]].
|-
|Suki
|สุกี้
|[[Thai suki]]
|[[File:Thai_Suki_of_MK_Restaurant.JPG|110px]]
|<!-- Region -->
|A Thai variant of the Chinese [[hot pot]], it is mainly eaten as a meal on its own.
|-
|}

==Shared dishes==

===Curries===
{{see also|Thai curry}}
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Chin hum
|จิ๊นฮุ่ม
|<!-- English name -->
|[[File:Chin hum.jpg|110px]]
|North
|It is a slowly stewed meat curry from northern Thailand. This particular version is made with beef.
|-
|Chuchi pla kaphong
|ฉู่ฉี่ปลากะพง
|<!-- English name -->
|<!-- [[File:example.jpg|110px]] -->
|Central
|A semi-dry red curry with fried [[Lutjanidae|Snapper]].
|-
|Chuchi pla thu sot
|ฉู่ฉี่ปลาทูสด
|<!-- English name -->
|[[File:Chuchi pla thu sot.jpg|110px]]
|South
|A semi-dry curry made with fresh (i.e. unsteamed and unsalted) ''pla thu'' (''[[Rastrelliger brachysoma]]''). The version in the image was made at a southern Thai restaurant.
|-
|Kaeng cha-om
|แกงชะอม
|<!-- English name -->
|[[File:Kaeng chaom.JPG|110px]]
|North
|A northern [[Thai curry]] with cha-om (the young leaves of the ''[[Acacia pennata]]'') and dried fish. This particular version also contained a mix of different types of mushroom.
|-
|Kaeng fak sai kai
|แกงฟักใส่ไก่
|<!-- English name -->
|[[File:Kaeng fak sai kai.JPG|110px]]
|North
|A northern Thai curry made with [[winter melon]] and chicken. It is also known under the name ''kaeng fak khio''.
|-
|Kaeng dok salae
|แกงดอกสะแล
|<!-- English name -->
|[[File:Kaeng dok salae.jpg|110px]]
|North
|A northern Thai curry that is made from the unopened flower buds of the shrub ''[[Broussonetia kurzii]]'' (J. D. Hooker) Corner. These flower buds are available in northern Thailand only from mid-February until late March.
|-
|Kaeng hangle
|แกงฮังเล
|<!-- English name -->
|[[File:แกงฮังเล ที่ หลู้ลำ.jpg|110px]]
|North
|A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chili peppers and tamarind juice but without coconut milk. Thin strips of fresh ginger are added in before serving.
|-
|Kaeng het
|แกงเห็ด
|<!-- English name -->
|[[File:Kaeng het.jpg|110px]]
|North
|A northern Thai curry made with pork and a variety of mushrooms.
|-
|Kaeng ho
|แกงโฮะ
|<!-- English name -->
|[[File:Kaeng ho.jpg|110px]]
|North
|A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves, lemongrass, and bamboo shoots. At least one of the curries used in this recipe should be the Northern Thai pork curry called ''kaeng hangle''.
|-
|Kaeng kari
|แกงกะหรี่
|[[Yellow curry]]
|[[File:Kaeng kari kai.JPG|110px]]
|South
|It is a Thai-Muslim dish which is mostly known in the West as "Thai yellow curry". It is of Indian origin and is often made with chicken and potatoes. It can also be made with other meats or seafood.
|-
|[[Kaeng khae]]
|แกงแค
|<!-- English name -->
|[[File:Kaeng khae-963.JPG|110px]]
|North
|A spicy curry of herbs, vegetables, ''cha-om'' leaves (a kind of acacia tree), and meat (chicken, water buffalo, pork, or frog meat). It does not contain any coconut milk.
|-
|Kaeng khanun
|แกงขนุน
|<!-- English name -->
|[[File:Kaeng kanun CM.jpg|110px]]
|North
|A northern Thai curry made with boiled whole [[jackfruit]], pork, tomatoes, and chopped ''chakhan'' (''Piper interruptum''; "pepper vine").
|-
|Kaeng khiao wan
|แกงเขียวหวาน
|[[Green curry]]
|[[File:Thai green chicken curry and roti.jpg|110px]]
|Central
|A coconut curry made with fresh green chili peppers and flavored with Thai basil, usually with chicken (''kaeng khiao wan kai'') or [[fish balls]].
|-
|Kaeng khilek
|แกงขี้เหล็ก
|<!-- English name -->
|[[File:Kaeng khilek.jpg|110px]]
|<!-- Region -->
|This creamy curry has as its main ingredient the leaves and flower buds of the ''[[Senna siamea]]'' tree (''khilek'' in Thai).
|-
|Kaeng khua
|แกงคั่ว
|<!-- English name -->
|[[File:Kaeng khua het fang.jpg|110px]]
|Central
|A type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. A popular preparation is with prawns and pineapple. This particular version is called ''kaeng khua het fang'' ({{langx|th|แกงคั่วเห็ดฟาง}}): with [[Volvariella volvacea|straw mushroom]]s.
|-
|Kaeng khua mu bai chamuang
|แกงคั่วหมูใบชะมวง
|<!-- English name -->
|[[File:Kaeng khua mu bai chamuang.JPG|110px]]
|Central
|A thick central Thai curry with pork and the leaves of ''chamuang'' or ''[[Garcinia]] cowa'', a tree related to the [[mangosteen]].
|-
|Kaeng kradang
|แกงกระด้าง
|<!-- English name -->
|[[File:Kaeng kradang.jpg|110px]]
|North
|A pork curry [[aspic]] (jelly) from northern Thailand which is eaten cold.
|-
|Kaeng lueang
|แกงเหลือง
|<!-- English name -->
|[[File:Kaeng lueang.JPG|110px]]
|South
|A sour spicy curry that does not contain coconut milk and is yellow in color due to the use of [[turmeric]], often with fish and vegetables, such as [[bamboo shoot]]s as in the version in the photo. In southern Thailand it is called ''kaeng som'' but due to it being different from the central Thai ''[[kaeng som]]'', it is called ''kaeng lueang'' ("yellow curry") elsewhere. It should not be confused with what is known as "[[yellow curry]]" outside of Thailand.
|-
|Kaeng matsaman
|แกงมัสมั่น
|[[Massaman curry]]
|[[File:Kaeng matsaman kai.JPG|110px]]
|South
|A rich, thick curry containing coconut milk, usually of stewed beef or, as in the image, chicken. This curry contains roasted dried spices that are rarely found in other Thai curries. The name ''kaeng matsaman'' means "Muslim curry", with the spices believed to have been brought to Thailand by Muslim traders in the 17th century. Massaman curry is usually served with rice or roti.
|-
|Kaeng om
|แกงอ่อม
|<!-- English name -->
|[[File:2016 0919 Lunch at Long Koi Lap Khom 05.jpg|110px]]
|North
|A spicy [[Lanna]] "curry" with meat, and without any coconut milk. The version shown in the photo is with beef.
|-
|[[Kaeng pa]]
|แกงป่า
|Jungle curry
|[[File:Kaeng phak wan.JPG|110px]]
|North
|Traditionally made with [[wild boar]], most often pork or chicken is used nowadays. This curry, as most curries from northern Thailand, does not contain coconut milk.
|-
|Kaeng phak bung sai pla
|แกงผักบุ้งใส่ปลา
|<!-- English name -->
|[[File:Kaeng phak bung sai pla.jpg|110px]]
|North
|A northern Thai curry made with "[[Ipomoea aquatica|morning glory]]" and catfish.
|-
|Kaeng phak kat cho kraduk mu
|แกงผักกาดจอกระดูกหมู
|<!-- English name -->
|[[File:Kaeng phak kat cho kraduk mu.jpg|110px]]
|North
|A somewhat spicy soup/curry (''kaeng'') made with cabbage (''phak kat cho'', a variety of ''[[Chinese cabbage|Brassica rapa chinensis]]'') and pork ribs (''kraduk mu''). As is usual with Northern Thai "curries", it does not contain any coconut milk.
|-
|Kaeng phak lueat
|แกงผักเลือด
|<!-- English name -->
|[[File:Kaeng phak lueat.JPG|110px]]
|North
|A northern Thai curry made with the leaves of the ''[[Ficus virens]]''. This version is with pork.
|-
|Kaeng phak siangda
|แกงผักเซียงดา
|<!-- English name -->
|[[File:Kaeng phak siangda.jpg|110px]]
|North
|A northern Thai curry made with the leaves of the vine ''[[Gymnema]] inodorum'' and dried fish. In this particular version, [[snakehead fish]] is used.
|-
|Kaeng phak wan pa
|แกงผักหวานป่า
|<!-- English name -->
|[[File:Kaeng phak wan.JPG|110px]]
|North
|A Northern Thai curry made with the leaves of the woody plant ''[[Melientha]] suavis'' Pierre, glass noodles, and dried fish.
|-
|Kaeng phanaeng
|แกงพะแนง
|[[Phanaeng curry]]
|[[File:Phanaeng kai.jpg|110px]]
|Central
|A so-called dry, Malay influenced coconut curry with beef (''phanaeng nuea'', {{langx|th|พะแนงเนื้อ}}), chicken, pork or seafood such as soft shell crab.
|-
|Kaeng phet
|แกงเผ็ด
|[[Red curry]]
|[[File:Kaeng phet mu.jpg|110px]]
|Central
|A spicy red curry made with dried chili peppers, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s), and sometimes other vegetables. Fresh green peppercorns and Thai basil are often added to enhance the flavor.
|-
|Kaeng phet pet yang
|แกงเผ็ดเป็ดย่าง
|[[Red curry]] with roast duck
|[[File:Red roast duck curry.jpg|110px]]
|Central
|Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and pineapple.
|-
|Kaeng pli
|แกงปลี
|<!-- English name -->
|[[File:Kaeng pli.jpg|110px]]
|North
|A northern Thai curry made with chopped banana flower and pork.
|-
|[[Kaeng som]]
|แกงส้ม
|Sour and spicy fish curry
|[[File:Kaeng som chaom thot.jpg|110px]]
|Central
|A hot and sour Thai curry/soup made with tamarind paste and fish (often ''pla chon'' ["[[Snakehead (fish)|Snakehead fish]]"]). ''Kaeng som cha-om thot'' ({{langx|th|แกงส้มชะอมทอด}}) is a version of the dish which features deep-fried [[cha-om]] (Acacia leaves) as one of its ingredients.
|-
|[[Kaeng tai pla]]
|แกงไตปลา
|<!-- English name -->
|[[File:Kaeng tai pla.JPG|110px]]
|South
|A thick, spicy vegetable curry made with turmeric, a sauce made from fish innards (''tai pla''), and shrimp paste, containing roasted fish, bamboo shoots, and eggplant.
|-
|[[Kaeng thepho]]
|แกงเทโพ
|<!-- English name -->
|[[File:Kaeng thae pho.jpg|110px]]
|Central
|One of the dishes mentioned in the poem of King Rama II on Thai dishes, it is a central Thai curry originally made with the fatty belly part of the ''[[Pangasius]] Larnaudii'' (''thae pho''; shark catfish) but now more often belly pork is used as is the case with the version shown in the photo. The other main ingredient in this curry is ''phak bung Chin'' (Chinese [[water spinach]]).
|-
|Kaeng tun
|แกงตูน
|<!-- English name -->
|[[File:Kaeng tun.jpg|110px]]
|<!-- Region -->
|A northern Thai curry made with the stalks of the ''[[Leucocasia gigantea]]'' and catfish. ''Leucocasia gigantea'' is called ''tun'' ({{langx|th|ตูน}}) in the northern Thai language and ''khun'' ({{langx|th|คูน}}) in standard Thai. 
|-
|Kaeng yot maphrao on sai kai
|แกงยอดมะพร้าวอ่อนใส่ไก่
|<!-- English name -->
|[[File:Kaeng yot maphrao sai kai.JPG|110px]]
|North
|A northern Thai curry made with "[[Heart of palm|coconut heart]]" and chicken. The taste of "coconut heart" is similar to bamboo shoots but much sweeter.
|-
|Kaeng yuak
|แกงหยวก
|<!-- English name -->
|[[File:Kaeng yuak.JPG|110px]]
|North
|A northern Thai curry made with the tender core of the trunk of the banana plant.
|-
|Khua kling
|คั่วกลิ้ง
|<!-- English name -->
|[[File:Khua kling.JPG|110px]]
|South
|A very spicy, dry fried curry made with chopped meat (usually beef, chicken, pork, or lamb) served with a large amount of shredded fresh kaffir lime leaves.
|-
|Khua kraduk
|คั่วกระดูกหมู
|<!-- English name -->
|[[File:Khua kraduk.JPG|110px]]
|South
|A very spicy and, for Thai standards, "dry" curry with pork ribs and it is a Southern Thai speciality.
|-
|Yam chin kai
|ยำจิ๊นไก่
|<!-- English name -->
|[[File:Yam chin kai sai hua pli.jpg|110px]]
|North
|A curry dish from Northern Thailand containing chicken. The version in the image also contains sliced banana flower.
|-
|Kaeng ranchuan
|แกงรัญจวน
|<!-- English name -->
|[[File:Methavalai Sorndaeng - kaeng ranjuan - แกงรัญจวน - เมธาวลัย ศรแดง (Dec 2021).jpg|110px]]<!-- Image file name misidentified, name change pending -->
|Central
|''Kaeng ranchuan'' is a beef curry and fermented shrimp paste chili sauce, similar to ''tom yam''. It was created by chef in royal households from the leftovers and turned in new dish by combining pieces of meat and leftover sauce especially ''nam phrik kapi''. The most popular of all dip is ''nam phrik kapi'', a very delicious sauce of Thailand because this sauce can be eaten with everything. Many Thai chefs reformed ''kaeng ranchuan'' to restaurants after it was mentioned by culinary authority ML Nueang Ninrat, in a memoir explaining her life during the reign of King Rama V and VI. The people misunderstand about the origin and preparation of ''kaeng ranchuan'' because of famous TV series that do the wrong method of this dish and make people remember that this is the real ''kaeng ranchuan'' preparation method. So, the real ''kaeng ranchuan'' is in ML Ninrat book "Life in the Palace" she tells how her grandmother, the princess Sabai Ninrat created this dish. At the end of dinner there was leftovers so she asked her assistant to separate the meat from chili and basil. Then, she mixed it into a broth and added leftover of Nam prhrik kapi, so this is called the real ''kaeng ranchuan''.
|}

===Soups===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Kai tun ya chin
|ไก่ตุ๋นยาจีน
|<!-- English name -->
|[[File:Kai tun ya chin.JPG|110px]]
|<!-- Region -->
|The name literally translates to "chicken stewed with Chinese medicine". It contains medicinal herbs, one of them the dried fruit of the [[wolfberry]], a.k.a. goji berries ({{langx|th|เก๋ากี้}}; ''kaoki''). The dish is of Chinese origin.
|-
|Leng saep
|เล้งแซ่บ
|<!-- English name -->
|[[File:Leng saap.jpg|110px]]
|<!-- Region -->
|Spicy and sour pork spine soup.
|-
|Nam sup
|น้ำซุป
|<!-- English name -->
|[[File:Nam sup.jpg|110px]]
|<!-- Region -->
|This is a clear broth, usually served together with ''khao man kai'' (chicken rice), ''khao mok'' (Thai [[biryani]]), ''khao kha mu'' (pork trotter simmered in soy sauce served with rice), ''khao na pet'' (red roast duck on rice), or ''khao mu daeng'' ([[char siu|red roast pork]] on rice). The broth can be made from chicken or pork, or it can be wholly vegetarian. The version served with duck is usually made from duck bones. It will often contain sliced ''hua chai thao'' (white [[radish]]; also known as ''phak kat hua'' in Thai) and ''hua chai po khem'' (a Chinese ingredient of dried and salted chopped turnip). Garlic, ginger, and pepper are often used as additional ingredients. It is most often garnished with fresh coriander leaves or spring onion.
|-
|Tom chuet
|แกงจืด
|Clear vegetable soup
|[[File:Tom jued tahoo.jpg|110px]]
|<!-- Region -->
|A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, [[glass noodles]], and mushroom can be added. This soup can also be called ''Kaeng chuet'' ({{langx|th|แกงจืดวุ้นเส้น}}).
|-
|[[Tom kha kai]]
|ต้มข่าไก่
|Coconut soup with chicken
|[[File:Tom_kha_kai_at_a_restaurant.jpg|110px]]
|Central
|A mild to spicy soup with coconut milk, [[galangal]] (''kha'') and chicken. Mushrooms can be added to the chicken or substitute it.<ref name="michelin2019">{{Cite web|last=Grachangnetara|first=Mimi|date=7 March 2019|title=Thai Soups Explained: Tom Kha, Tom Yum, Tom Kloang and Tom Som|url=https://guide.michelin.com/en/article/features/thai-soups-explained-tom-kha-tom-yum-tom-klong-and-tom-som|access-date=6 March 2021|website=[[Michelin]]}}</ref>
|-
|[[Tom khlong]]
|ต้มโคล้ง
|<!-- English name -->
|[[File:Tom khlong.JPG|110px]]
|<!-- Region -->
|It is a spicy and sour soup somewhat similar to Tom yam. The sourness however does not derive from lime juice but through the use of tamarind juice. The version in the image contains fried smoked fish, tomato, and mushrooms.<ref name="michelin2019" />
|-
|Tom mara
|ต้มมะระ
|Bitter melon soup
|[[File:Tom mara yat sai mu sap wunsen.jpg|110px]]
|<!-- Region -->
|A clear soup made with [[bitter melon]] (also known as bitter gourd; ''Momordica charantia'') of Chinese origin. It is often stuffed with minced pork or with minced pork mixed with glass noodles as on this image. The full name of the latter version would then be ''tom mara yat sai mu sap wunsen''.
|-
|Tom phak kat dong mu
|ต้มผักกาดดองหมู
|<!-- English name -->
|[[File:Tom phak kat dong mu.JPG|110px]]
|<!-- Region -->
|A soup of boiled [[Pickling|pickled]] Chinese cabbage and pork ribs. This dish is Chinese in origin.
|-
|Tom saep
|ต้มแซ่บ
|Hot and sour Isan soup
|[[File:Tom saep.JPG|110px]]
|Northeast
|A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving.
|-
|[[Tom som]] kraduk mu
|ต้มส้มกระดูกหมู
|<!-- English name -->
|[[File:Tom som kraduk mu.JPG|110px]]
|<!-- Region -->
|''Tom som'' translates to "sour soup". This particular version is a basic one with only pork ribs (''kraduk mu'') and it derives its sourness from lime juice. Other types of ''tom som'' can also use tamarind for acidity, or a combination of both lime and tamarind, and can be made from a multitude of ingredients: meats as well as seafood, and vegetables.<ref name="michelin2019" />
|-
|[[Tom yam]]
|ต้มยำ
|Tom yum soup
|[[File:Tom yum.jpg|110px]]
|Central
|A hot and sour broth made from [[lemon grass]], [[galangal]], [[kaffir lime]] leaves, dried chili peppers, and lime juice, usually with prawns (''Tom yam kung'') or chicken (''Tom yam kai'').<ref name="michelin2019" /><ref name=vs />
|-
|Tom yuea phai
|ต้มเยื่อไผ่
|<!-- English name -->
|[[File:Tom yuea phai.jpg|110px]]
|<!-- Region -->
|It is a clear broth with, amongst other ingredients, ''yuea phai'' ("bamboo fungus"; ''[[Phallus indusiatus]]'')
|-
|}

===Salads===
{{see also|Thai salads}}
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Khao yam
|ข้าวยำ
|<!-- English name -->
|[[File:2019 02 Khao yam unmixed.jpg|110px]]
|South
|A type of Thai rice salad. Here it is shown unmixed, as served at a southern Thai eatery in Korat. This particular version used pomelo, bean sprouts, lime leaves, and toasted coconut flakes, and dried shrimp flakes with the rice.
|-
|[[Koi pla]]
|ก้อยปลา
|<!-- English name -->
|[[File:Koi pla.png|110px]]
|Northeast
|Minced or finely chopped raw fish in spicy salad dressing. It is a popular raw fish dish in [[Isan]] and a common source of infection with ''[[Opisthorchis viverrini]]'' (Southeast Asian [[liver fluke]]).
|-
|[[Kung chae nampla]]
|กุ้งแช่น้ำปลา
|<!-- English name -->
|[[File:SpicyRawShrimpSalad.jpg|110px]]
|
|A Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with sliced [[bitter gourd]], mint, and a spicy sauce made with raw garlic, chillies, lime juice, sugar, and fresh cilantro/coriander.
|-
|Kung ten
|กุ้งเต้น
|Dancing shrimp
|[[File:Goong Ten.jpg|110px]]
|Northeast
|A yam-style salad made with raw, and often still alive and "dancing", [[freshwater shrimp]]. Shrimp of the species ''[[Macrobrachium]] lanchesteri'' are often used.<ref>{{cite web|url=http://librae.mju.ac.th/goverment/20111119104834_librae/Doc_20141013170207_896175.PDF|website=librae.mju.ac.th|title=รายงานผลการวิจัย|language=th}}</ref> 
|-
|Lap Isan
|ลาบอีสาน
|[[Larb]]
|[[File:Lap mu isan.JPG|110px]]
|Northeast
|Northeastern style ''lap'' is a spicy and sour salad of minced raw or cooked meat (mainly pork, chicken or duck), shallots or onions, lime juice, fish sauce, chillies, ground roasted rice and mint.
|-
|Lap [[Northern Thailand|nuea]]
|ลาบเหนือ
|<!-- English name -->
|[[File:Lap khua mu.JPG|110px]]
|North
|Northern Thai ''lap'' is completely different from ''lap'' from northeastern Thailand. Northern Thai ''lap'' is made by mixing raw or cooked minced meat (mainly pork, beef, chicken or fish) with an elaborate mix of dry [[spice]]s and herbs. The northern Thai ''lap'' does not contain lime juice or fish sauce. The version in the image is ''lap khua'', meaning that the meat has been fried.
|-
|Lap nuea dip
|ลาบเนื้อดิบ
|<!-- English name -->
|[[File:Lap nuea dip.jpg|110px]]
|North
|A northern Thai ''lap''-style salad of sliced raw beef (the version in the image also shows slices of raw beef [[tripe]]) and ground, dried spices.
|-
|[[Nam tok (food)|Mu nam tok]]
|หมูน้ำตก
|Spicy meat salad
|[[File:Moo nam tok.jpg|110px]]
|Northeast
|A very spicy salad made with pork (''mu'') and somewhat identical to ''lap'', except that the meat is cut into thin strips rather than minced.
|-
|Naem khluk
|แหนมคลุก
|<!-- English name -->
|[[File:Naem khluk 1.jpg|110px]]
|<!-- Region -->
|''[[Naem (food)|Naem sausage]]'' (pork fermented with sticky rice)<ref>{{cite web|url=http://www.thaifoodmaster.com/ingredient/meats/pork/155|title=[Thaifoodmaster] Tutorial – How to Make Fermented Thai Pork Sausage (แหนมหมู; naem moo)|work=Thaifoodmaster|access-date=18 April 2014|archive-url=https://web.archive.org/web/20151231171513/http://www.thaifoodmaster.com/ingredient/meats/pork/155|archive-date=31 December 2015|url-status=dead}}</ref> is mixed with boiled rice and then deep-fried. The salad is made by crumbling the deep-fried balls and mixing in sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and herbs.
|-
|Nuea yang nam tok
|เนื้อย่างน้ำตก
|<!-- English name -->
|[[File:Nuea yang nam tok.jpg|110px]]
|Northeast
|With a similar "dressing" as ''[[larb]]'', this dish is made with sliced grilled beef. ''"Nam tok"'' means "waterfall" in Thai and it is thought that the meat juices should run out from the meat like a waterfall.
|-
|Phla kung
|พล่ากุ้ง
|<!-- English name -->
|[[File:Phla kung.jpg|110px]]
|<!-- Region -->
|A spicy salad of prawns, sliced lemongrass, [[culantro]] or other herbs, and [[shallots]], with a dressing of lime juice, sweet chilli paste (''Nam phrik phao'' – optional), fish sauce, pounded garlic and [[bird's eye chili]]. The version shown in the image also contained minced pork.
|-
|Phla mu
|พล่าหมู
|<!-- English name -->
|[[File:Phla mu.jpg|110px]]
|<!-- Region -->
|A spicy salad of sliced grilled pork, sliced lemongrass, mint, [[culantro]] (optional) and [[shallots]], with a dressing of lime juice, sweet chili paste (''Nam phrik phao'' – optional), fish sauce, pounded garlic and [[bird's eye chili]].
|-
|Phla nuea makhuea on
|พล่าเนื้อมะเขืออ่อน
|<!-- English name -->
|[[File:Phla nuea makhuea on.jpg|110px]]
|<!-- Region -->
|A Thai salad made with medium rare beef and Thai aubergines. The sliced, raw eggplants are mixed in with the warm beef to soften them (''makhuea on'' means "soft aubergine"). This particular version of the salad was served with a ''nam tok''-style dressing.
|-
|Sa nuea
|ส้าเนื้อ
|<!-- English name -->
|[[File:2016 0919 Lunch at Long Koi Lap Khom 03.jpg|110px]]
|North
|A northern Thai speciality, made with blanched medium rare, thinly sliced beef. Other ingredients for this dish are the elaborate ''phrik lap Lanna'' spices-and-chilli mix, onions, some broth, and fresh herbs.
|-
|Sa nuea sadung
|ส้าเนื้อสะดุ้ง
|<!-- English name -->
|[[File:Sa nuea sadung Lap Lung Noi.jpg|110px]]
|North
|A northern Thai speciality, made with sauteed medium rare, thinly sliced beef. Other ingredients for this dish are the elaborate ''phrik lap Lanna'' spices-and-chili mix, onions, some broth, and fresh herbs such as ''kraphao'' (holy basil) or ''phak phai'' ([[Vietnamese coriander]]) although this particular version was made using ''saranae'' ([[spearmint]]). This particular version also contained ''nam phia'', the partially digested contents from the first of the four stomachs of cattle, for added flavour.<ref>{{cite web|url=https://www.vice.com/en/article/northern-thailands-raw-food-movement-involves-blood-and-guts/|title=Northern Thailand's Raw Food Movement Involves Blood and Guts|work=MUNCHIES: Food by VICE|date=3 June 2014 }}</ref>
|-
|Som tam khai khem
|ส้มตำไข่เค็ม
|<!-- English name -->
|[[File:Som tam khai khem.jpg|110px]]
|<!-- Region -->
|A variation of the standard papaya ''som tam'' with salted eggs.
|-
|Som tam pu
|ส้มตำปู
|<!-- English name -->
|[[File:Som tam pu.jpg|110px]]
|<!-- Region -->
|[[Green papaya salad]] with brined rice paddy crabs.
|-
|Som tam
|ส้มตำ
|Green Papaya salad
|[[File:Som tam thai.JPG|110px]]
|Central
|''Som tam'' which contains peanuts, is the Central Thai dish that became famous internationally
|-
|Tam khanun
|ตำขนุน
|<!-- English name -->
|[[File:Tam khanun.jpg|110px]]
|North
|A spicy Northern Thai salad made with boiled green whole [[jackfruit]] which has been mashed with a mortar and pestle, and minced pork. It is normally eaten with sticky rice and (as seen on the image) with ''khaep mu'' (pork cracklings).
|-
|Tam maak hoong
|ตำหมากหุ่ง
|<!-- English name -->
|[[File:2013 Tam Lao.jpg|110px]]
|Northeast
| This version is more spicy, salty, and less sweet of ''som tam'' that contains ''[[pla ra]]'' (a sauce of fermented fish), and very often also brined rice paddy crabs, and ''makok'' (the fruit of the ''[[Spondias mombin]]'') besides the usual ingredients for ''som tam''. It does not however contain peanuts.
|-
|Tam makhuea
|ตำมะเขือ
|<!-- English name -->
|[[File:Tam makhuea.JPG|110px]]
|North
|Chopped and then pounded grilled long green eggplant (''makhuea yao''; {{langx|th|มะเขือยาว}}), grilled green chili peppers, raw garlic and salt put in a banana leaf package mixed together with hard-boiled egg. It's a speciality of Northern Thailand where it is traditionally eaten with [[glutinous rice|sticky rice]].
|-
|Tam mamuang
|ตำมะม่วง
|<!-- English name -->
|[[File:Tam mamuang pla haeng thot.jpg|110px]]
|<!-- Region -->
|A ''som tam'' style salad with tangy unripe [[mango]] "au Julienne" as its main ingredient. The version in the image contains ''pla haeng thot'', deep-fried sun-dried anchovies.
|-
|Tam maphrao on sen mi krop
|ตำมะพร้าวอ่อนเส้นหมี่กรอบ
|<!-- English name -->
|[[File:Tam maphrao on sen mi krop 01.jpg|110px]]
|<!-- Region -->
|A ''som tam'' style salad made with the meat of a young coconut and served with crispy deep-fried thin Chinese rice noodles.
|-
|Tam mu yo
|ตำหมูยอ
|<!-- English name -->
|[[File:Tam mu yo.jpg|110px]]
|<!-- Region -->
|A spicy Thai salad made with ''mu yo'', a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of [[som tam]].
|-
|Tam phonlamai ruam
|ตำผลไม้รวม
|<!-- English name -->
|[[File:Tam phonla mai ruam.jpg|110px]]
|<!-- Region -->
|The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chili peppers, dried shrimp, lime juice and fish sauce, and is similar to that of ''som tam''.
|-
|Tam som-o nam pu
|ตำส้มโอน้ำปู
|<!-- English name -->
|[[File:Tam som-o nam pu.JPG|110px]]
|North
|It is a spicy [[pomelo]] salad which uses crab extract as a flavouring. This black sauce is achieved by pounding ''pu na'' ("ricefield crabs", ''[[Somanniathelphusa]]'') to a pulp, straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses.
|-
|Yam bai cha
|ยำใบชา
|<!-- English name -->
|[[File:2019 01 Yam bai cha tuna.jpg|110px]]
|<!-- Region -->
|A spicy Thai salad made with young, fresh tea leaves.
|-
|Yam hu mu
|ยำหูหมู
|<!-- English name -->
|[[File:Yam hu mu.jpg|110px]]
|<!-- Region -->
|It is a salad made with thinly sliced, boiled pig's ears, the version in the image also contained fresh mint, lime juice, shallots, lemon grass, fish sauce and sugar.
|-
|Yam hua pli thot
|ยำหัวปลีทอด
|<!-- English name -->
|[[File:Yam huapli thot 02.jpg|110px]]
|<!-- Region -->
|A spicy Thai yam-style salad with deep-fried slices of banana blossom as its main ingredient.
|-
|Yam hoi khraeng
|ยำหอยแครง
|<!-- English name -->
|[[File:Yam hoi khraeng.jpg|110px]]
|<!-- Region -->
|A spicy Thai salad made with [[blood cockle]]s.
|-
|[[Yam khai dao]]
|ยำไข่ดาว
|<!-- English name -->
|[[File:Yam khai dao.JPG|110px]]
|<!-- Region -->
|A spicy Thai salad made with fried egg (''khai dao'').
|-
|Yam khamin khao kung
|ยำขมิ้นขาวกุ้ง
|<!-- English name -->
|[[File:Yam khamin khao kung.jpeg|110px]]
|<!-- Region -->
|A spicy Thai salad made with finely sliced (''au Julienne'') "white curcuma" (probably [[Curcuma zedoaria]]), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chili peppers, roasted cashew nuts, and crispy fried onion rings.
|-
|Yam kun chiang
|ยำกุนเชียง
|<!-- English name -->
|[[File:Yam kun chiang.JPG|110px]]
|<!-- Region -->
|A Thai salad made with a sweet dried pork sausage called ''kun chiang''. This sausage is of Chinese origin. This dish is often eaten with plain rice congee (''khao tom kui''; {{langx|th|ข้าวต้มกุ๊ย}}).
|-
|Yam mu krop
|ยำหมูกรอบ
|<!-- English name -->
|[[File:Yam mu krop.JPG|110px]]
|<!-- Region -->
|A Thai salad made with crispy belly pork (''mu krop'').
|-
|Yam mu yo
|ยำหมูยอ
|<!-- English name -->
|[[File:Yam mu yo.jpg|110px]]
|<!-- Region -->
|A spicy yam-style Thai salad with ''mu yo'' ([[Giò lụa|Vietnamese sausage]]).
|-
|Yam mu yo thot khai dao
|ยำหมูยอทอดไข่ดาว
|<!-- English name -->
|[[File:Yam mu yo thot khai dao.jpg|110px]]
|<!-- Region -->
|A spicy Thai salad made with crispy fried ''mu yo'' (Vietnamese sausage) and ''khai dao'' (fried egg).
|-
|[[Thai salad|Yam naem]] sot
|ยำแหนมสด
|<!-- English name -->
|[[File:Yam naem.JPG|110px]]
|<!-- Region -->
|A Thai salad containing sausage made from fermented raw pork and sticky rice (''naem'' sausage).
|-
|Yam naem khao khot
|ยำแหนมข้าวทอด
|Thai croquette salad
|[[File:Yamnaem71.JPG|110px]]
|<!-- Region -->
|A Thai salad made of crumbled, crispy-fried curried rice balls (similar to a spherical croquette), fermented pork sausage, shallots, green chili peppers or dried chili flakes, peanuts, lime juice, fish sauce, and onion.
|-
|Yam no mai
|ยำหน่อไม้
|<!-- English name -->
|[[File:Yam no mai.jpg|110px]]
|North
|A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chili peppers.
|-
|Yam no mai sai nam pu
|ยำหน่อไม้ใส่น้ำปู
|<!-- English name -->
|[[File:Yam no mai sai nam pu.JPG|110px]]
|North
|A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs.
|-
|Yam nuea yang
|ยำเนื้อย่าง
|Thai grilled beef salad
|[[File:Yam nuea yang.jpg|110px]]
|<!-- Region -->
|A spicy salad of grilled beef, shallots, and Thai celery or spearmint.
|-
|Yam phak khut
|ยำผักกูด
|<!-- English name -->
|[[File:Yam phak khut.jpg|110px]]
|<!-- Region -->
|A salad of edible fern shoots (''[[Diplazium esculentum]]'') and pork.
|-
|Yam pla duk fu
|ยำปลาดุกฟู
|"Exploded" catfish salad
|[[File:Yum pladook foo.jpg|110px]]
|<!-- Region -->
|Crispy fried shredded ''[[Clarias|pla duk]]'' (catfish) served with a spicy and tangy green mango salad.
|-
|Yam pla khem
|ยำปลาเค็ม
|<!-- English name -->
|[[File:Yam pla khem.JPG|110px]]
|<!-- Region -->
|A Thai salad (''yam'') made with fried sun-dried salted fish (''pla khem'').
|-
|Yam pla salit
|ยำปลาสลิด
|<!-- English name -->
|[[File:2019 02 Yam pla salit.jpg|110px]]
|<!-- Region -->
|A Thai salad made with deep-fried, sun-dried snakeskin gourami..
|-
|Yam pla thu
|ยำปลาทู
|<!-- English name -->
|[[File:Yam plathu.JPG|110px]]
|<!-- Region -->
|Made with [[short mackerel]] (''pla thu'').
|-
|Yam sanat
|ยำสะนัด
|<!-- English name -->
|[[File:Yam sanat.jpg|110px]]
|North
|A northern Thai salad of roughly chopped, blanched vegetables that are then refried with a chili paste. It is served here together with northern Thai [[pork rinds|pork cracklings]] and deep-fried, sun-dried chili peppers.
|-
|Yam som-o
|ยำส้มโอ
|<!-- English name -->
|[[File:Yam som-o.JPG|110px]]
|<!-- Region -->
|A salad made with pomelo. The other ingredients are: sliced red bird's eye chili peppers, deep-fried sun-dried anchovies, roasted peanuts, fish sauce and tamarind juice.
|-
|Yam takhrai kung sot
|ยำตะไคร้กุ้งสด
|<!-- English name -->
|[[File:Yam takhrai kung sot.jpg|110px]]
|<!-- Region -->
|A spicy "yam-style" salad with finely sliced raw lemongrass and prawns.
|-
|Yam thale
|ยำทะเล
|<!-- English name -->
|[[File:Yam thale.jpg|110px]]
|<!-- Region -->
|A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice, fish sauce and Thai celery.
|-
|Yam thua phu
|ยำถั่วพู
|<!-- English name -->
|[[File:Yam thua phu.jpg|110px]]
|<!-- Region -->
|A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. The version in this image also contains squid.
|-
|Yam wun sen
|ยำวุ้นเส้น
|Thai glass noodle salad
|[[File:Yam wun sen.JPG|110px]]
|<!-- Region -->
|A spicy salad with glass noodles ([[cellophane noodles]]), minced chicken or pork and often either mixed seafood, squid or prawns. [[Cloud ear fungus]] also often features in this dish.
|-
|}

===Fried and stir-fried dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Kai [[phat khing]]
|ไก่ผัดขิง
|Stir-fired sliced ginger with chicken
|[[File:Kai phat khing.jpg|110px]]
|Central
|A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce, and chili peppers.
|-
|Kai phat met mamuang himmaphan
|ไก่ผัดเม็ดมะม่วงหิมพานต์
|Stir-fried chicken with cashew nuts
|[[File:Kai phat met mamuang himaphan.JPG|110px]]
|Central
|The [[Thai Chinese]] version of the [[Sichuan]] style fried chicken with cashew nuts known as ''[[Kung Pao chicken]]'', stir-fried with whole dried chili peppers.
|-
|[[Khai yat sai]]
|ไข่ยัดไส้
|Stuffed omelette
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|An omelette is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over.
|-
|Khua chin som sai khai
|คั่วจิ๊นส้มใส่ไข่
|<!-- English name -->
|[[File:Khua chin som sai khai.JPG|110px]]
|North
|Northern Thai pickled pork stir-fried with egg.
|-
|Khua ho
|คั่วห่อ
|<!-- English name -->
|[[File:Khua ho.JPG|110px]]
|North
|[[Glass noodles]] are stir-fried with left-overs from other dishes. Unlike ''kaeng ho'', this dish will not contain any left-over curry dishes. It was traditionally eaten at the end of a ceremony or festival. It is served here with pork rinds.
|-
|Khua no mai sai mu
|คั่วหน่อไม้ใส่หมู
|<!-- English name -->
|[[File:Khua no mai sai mu.jpg|110px]]
|North
|Stir-fried bamboo shoots with pork. In this particular version, the pork is minced.
|-
|Kaphrao hoi lai
|กะเพราหอยลาย
|Stir-fried baby clams with thai holy basil
|[[File:Kraphao hoi lai.jpg|110px]]
|<!-- Region -->
|Undulated surf clam stir-fried with holy basil (''Ocimum tenuiflorum'')
|-
|Khai luk khoei
|ไข่ลูกเขย
|<!-- English name -->
|[[File:Khai luk khoei.jpg|110px]]
|<!-- Region -->
|Boiled eggs are (deep-)fried until crispy on the outside, and then served sliced with a tangy sauce made from tamarind juice. The Thai name literally translates as "son-in-law eggs".
|-
|Kung thot krathiam phrik Thai
|กุ้งทอดกระเทียมพริกไทย
|Deep fried prawns with garlic and pepper
|[[File:Deep fried prawns with garlic and pepper, Chung Borikan 2.jpg|110px]]
|<!-- Region -->
|Prawns fried with garlic and fresh peppercorns.
|-
|Mu krop phat kaphrao
|หมูกรอบผัดกะเพรา
|Stir-fried holy basil with crispy pork
|[[File:2017 0426 Mu krop phat kaphrao khai dao rat khao in Ayutthaya.jpg|110px]]
|<!-- Region -->
|Slices of crispy grilled pork are stirred-fried with holy basil. This particular version is served with ''khai dao'' (fried egg) which had the egg yolk removed before frying and then added on later.
|-
|Mu phat sato
|หมูผัดสะตอ
|Stir-fired pork with stink beans
|[[File:Mu phat sato.jpg|110px]]
|<!-- Region -->
|Sliced pork stir-fried with ''sato'' (the beans of the ''[[Parkia speciosa]]'', also known as "stink bean" or "bitter bean"), onion, garlic, fish sauce, chili peppers, and oyster sauce.
|-
|Mu phat sato phak Tai
|หมูผัดสะตอภาคใต้
|<!-- English name -->
|[[File:Mu phat sato southern style.jpg|110px]]
|South
|A spicy, southern Thai, version of ''mu phat sato'' where the pork and "stink beans" are fried with a copious amount of chili peppers and chili paste.
|-
|Mu wan
|หมูหวาน
|<!-- English name -->
|[[File:Mu wan.jpg|110px]]
|South
|Sliced pork is simmered or fried with sugar and soy sauce until the sauce is reduced and coats the meat.
|-
|No mai farang phat kung
|หน่อไม้ฝรั่งผัดกุ้ง
|Stir-fried asparagus with prawns
|[[File:Nor mai farang phat kung.jpg|110px]]
|<!-- Region -->
|Green asparagus stir-fried with prawns, garlic, sliced chili peppers, fish sauce, and oyster sauce.
|-
|Nuea phat bai yira
|เนื้อผัดใบยี่หร่า
|Stir-fried beef with [[Ocimum gratissimum|African basil]]
|[[File:Nuea phat bai yira.jpg|110px]]
|<!-- Region -->
|Besides beef and basil, other ingredients are garlic, chili peppers, light soy sauce, and fish sauce. African basil leaves have a slight anise taste.
|-
|Pak boong fai daeng
|ผักบุ้งไฟแดง
|Stir-fried morning-glory
|[[File:Pak boong fai daeng.jpg|110px]]
|<!-- Region -->
|Morning-glory (a.k.a. [[water spinach]]) stir fried with [[yellow bean sauce]], garlic, and chili peppers. It is a very popular vegetable dish in Thailand.
|-
|Phak khana nam man hoi
|ผักคะน้าน้ำมันหอย
|Stir-fried Chinese kale with [[oyster sauce]]
|[[File:Phak kana nam man hoi.jpg|110px]]
|<!-- Region -->
|Originally a Chinese dish, it has been adapted to Thai taste by adding fish sauce to the recipe and by omitting the ginger. Here it is made with fried [[shiitake]] mushroom.
|-
|Phat buap
|ผัดบวบ
|Stir-fried luffa
|[[File:Phat buap.jpg|110px]]
|<!-- Region -->
|Stir-fried [[luffa]] (sponge gourd) with pork/shrimp and egg or just egg.
|-
|Phat dok hom
|ผัดดอกหอม
|Stir-fried onion flower stem with pork/liver
|[[File:Phat dok hom.jpg|110px]]
|<!-- Region -->
|Stir-fried onion flowers with pork and pork liver.
|-
|Phat khana mu krop
|ผัดคะน้าหมูกรอบ
|Stir-fried Chinese kale with crispy pork
|[[File:Phat khana mu krop.jpg|110px]]
|Central
|''Khana'' ([[gailan]] or Chinese kale) is stir fried with crispy pork (''mu krop''), garlic, oyster sauce, soy sauce, peppercorns, and (optionally) sliced chili peppers.
|-
|Phat khanaeng mu
|ผัดแขนงหมู
|<!-- English name -->
|[[File:Phat khanaeng mu.jpg|110px]]
|<!-- Region -->
|Stir-fried ''khanaeng'' with pork, garlic, oyster sauce, fish sauce, and white pepper. ''Khanaeng'' are the sprouts of [[Kai-lan|Chinese broccoli]] and grow from the root after the main stem has been harvested. The taste is in between [[Brussels sprouts]] and [[kale]], and very sweet.
|-
|[[Phat kaphrao]]
|ผัดกะเพรา
|Stir-fired minced meat with thai holy basil
|[[File:Kraphao moo.jpg|110px]]
|<!-- Region -->
|Minced beef, pork, chicken, or whole prawns stir fried with Thai holy basil, chili peppers, garlic, and soy sauce.
|-
|Phat naem sai khai
|ผัดแหนมไส่ไข่
|Stir-fired fermented pork with egg
|[[File:Phat naem sai khai.jpg|110px]]
|<!-- Region -->
|''Naem'' sausage (made from fermented raw pork skin and sticky rice) stir fried with egg.
|-
|Phat no mai sai khai
|ผัดหน่อไม้ใส่ไข่
|Stir-fried bamboo shoots with egg
|[[File:Phat no mai sai khai.jpg|110px]]
|<!-- Region -->
|Stir-fried bamboo shoots and egg.
|-
|Phat phak khom
|ผัดผักโขม
|Stir-fried thai spinach with egg and minced pork
|[[File:Phat phak khom.jpg|110px]]
|<!-- Region -->
|Thai spinach (''Amaranthus spinosus''; Thai name: ''Phak khom nam''; Thai script: ผักโขมหนาม) is often stir-fried with minced pork and egg.
|-
|Phat phak ruam
|ผัดผักรวม
|Stir fried mixed vegetables
|[[File:2008-06-14ThaiRestaurant03.jpg|110px]]
|<!-- Region -->
|Stir fried combination of vegetables depending on availability and preference, but it is usually fried with [[oyster sauce]].
|-
|[[Phat phrik khing]]
|ผัดพริก
|Stir-fried pork with Thai chili peppers
|[[File:Mu_phat_phrik_khing.jpg|110px]]
|<!-- Region -->
|Sliced pork fried with asparagus beans and kaffir lime leaves in a sweet chili paste. Sometimes red curry paste is used instead of the ''phrik khing'' chili paste.
|-
|Phat yot fak maeo
|ผัดยอดฟักแม้ว
|Stir-fried mountain melon greens
|[[File:2013 Phat sayongte.jpg|110px]]
|<!-- Region -->
|Yot sayongte, which is also known in Thailand as ''yot fak meao'' (''yot'' meaning "[[Shoot (botany)|shoot]]s"), are the young vines and leaves of a certain type of melon ([[chayote]], originally from Central America) which in Thailand grows mainly in the mountains up north. These greens have a very sweet taste and combine extremely well with oyster sauce.
|-
|Phunim phat phong kari
|ปูนิ่มผัดผงกะหรี่
|Stir-fried soft-shelled crab with curry powder
|[[File:Phunim phat pong kari.jpg|110px]]
|<!-- Region -->
|Deep-fried pieces of [[soft-shell crab]] which have been stir-fried with egg and curry powder.
|-
|Pla duk phat phet
|ปลาดุกผัดเผ็ด
|Stir-fired sliced catfish with red curry paste
|[[File:Pla duk phat phet.jpg|110px]]
|<!-- Region -->
|Slices of catfish (most often pre-fried) are stir-fried in a sauce made with red curry paste. The [[Solanum torvum|pea eggplant]] feature in this dish is for added taste and texture.
|-
|Pla kaphong phat khuen chai
|ปลากะพงผัดขึ้นฉ่าย
|Stir-fried Chinese celery with barramundi
|[[File:Pla kaphong phat khuen chai.jpg|110px]]
|<!-- Region -->
|[[Barramundi]] (often called "sea bass" in Thailand) stir-fried with Chinese celery, light soy sauce, garlic, ginger, and fermented soy beans.
|-
|Pla muek phat phrik phao
|ปลาหมึกผัดพริกเผา
|Stir-fried squid with chilli paste
|[[File:Pla muek phat phrik phao.JPG|110px]]
|<!-- Region -->
|Squid stir-fried with sweet and mild chili paste (''nam phrik phao''), onion, garlic, spring onion, and sliced large red chili peppers. Paprika can be used instead of chili peppers if a milder version is preferred.
|-
|Tap kai phat phrik sot
|ตับไก่ผัดพริกสด
|Stir-fried chicken liver with green peppers
|[[File:Tap kai phat phrik sot.jpg|110px]]
|<!-- Region -->
|Chicken liver fried with young (mainly green) chili peppers, light soy sauce, oyster sauce, onion, spring onion, black pepper, and garlic. Here it is served with rice and a fried egg (''khai dao'').
|-
|Thua ngok pla khem
|ถั่วงอกปลาเค็ม
|Stir-fried bean sprouts with salted fish
|[[File:Thua ngok pla khem.jpg|110px]]
|<!-- Region -->
|A stir-fried dish of [[mung bean]] sprouts, salted fish, chili peppers, and garlic.
|-
|}

===Deep-fried dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Kai ho bai toei
|ไก่ห่อใบเตย
|Chicken wrapped in [[pandanus amaryllifolius|pandan]] leaves
|[[File:Kai ho bai toei.jpg|110px]]
|Central
|Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.<ref name=vs>{{cite news|page=G2 |publisher=Vancouver Sun |date=15 February 2020 |author=Andrew Marshall |title=The World on A Plate: Revelin the local cuisine when you travel to savour a country's rich cultural heritage}}</ref>
|-
|Kai thot takhrai
|ไก่ทอดตะไคร้
|Deep fried chicken and lemongrass
|[[File:Kai thot takhrai.jpg|110px]]
|<!-- Region -->
|Pieces of chicken are deep fried together with finely chopped or shredded lemongrass, and served with a sweet chili sauce.
|-
|Kai thot
|ไก่ทอด
|Deep-fried chicken
|[[File:Kai thot krueng thae.JPG|110px]]
|<!-- Region -->
|The version of ''kai thot'' as shown in the image is made in the Southern Thai manner, having been marinated with ''khamin'' ([[turmeric]]) and served with ''krueng thae'' (crispy fried chopped garlic and turmeric) as a topping.
|-
|[[Pork rind|Khaep mu]]
|แคบหมู
|Pork rinds
|[[File:Khaep mu.jpg|110px]]
|<!-- Region -->
|Deep fried pork skin that is eaten with ''nam phrik num'' (grilled green chili dip) from Chiang Mai is renowned in the whole of Thailand.
|-
|Mu krop
|หมูกรอบ
|Crispy pork
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Cooked belly pork is first marinated and then deep fried until crispy. Often used sliced in vegetables stir fries.
|-
|Mu thot krathiam
|หมูทอดกระเทียม
|<!-- English name -->
|[[File:Mu thot krathiam.jpg|110px]]
|<!-- Region -->
|Deep-fried pork and garlic
|-
|Nang kai thot
|หนังไก่ทอด
|Crispy fried chicken skins
|[[File:Nang kai thot.JPG|110px]]
|<!-- Region -->
|Crispy, deep-fried chicken skin that can be eaten as a snack or together with chili pastes or salads.
|-
|No yat sai thot
|หน่อยัดไส้ทอด
|<!-- English name -->
|[[File:No yat sai thot 01.jpg|110px]]
|North
|A northern Thai speciality of deep-fried bamboo shoots with a filling of minced pork.
|-
|Pik kai sot sai thot
|ปีกไก่สอดไส้ทอด
|Stuffed chicken wings
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Deep fried, partially deboned chicken wings, stuffed usually with minced pork.
|-
|Pla buang
|ปลาบ้วง
|<!-- English name -->
|[[File:2013 Pla buang.jpg|110px]]
|North
|Cuts of [[Giant snakehead]] fish (''pla chado'') are first salted and sun-dried for three days, and then deep-fried. This dish is somewhat similar to ''pla chado daet diao'' from central Thailand but there the fish is only dried for only one day, making the taste less intense.
|-
|Pla krai thot krathiam
|ปลากรายทอดกระเทียม
|<!-- English name -->
|[[File:Pla krai thot.JPG|110px]]
|<!-- Region -->
|Deep-fried ''pla krai'' ("[[Clown Knifefish]]") and garlic. It is served with a spicy dipping sauce on the side made from coriander root, lime juice, fresh bird's eye chili peppers, garlic, sugar, and fish sauce.
|-
|Pla nin thot samun phrai
|ปลานิลทอดสมุนไพร
|<!-- English name -->
|[[File:Pla nin thot samun prai.jpg|110px]]
|<!-- Region -->
|Deep-fried ''pla nin'' ("Nile Tilipia") served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (''[[Boesenbergia rotunda]]''). A chili-lime dip is served on the side as a condiment.
|-
|Pla sam rot
|ปลาสามรส
|Three flavours fish
|[[File:Pla tub tim tod samrod.jpg|110px]]
|Central
|Deep fried fish with a sweet, tangy, and spicy tamarind sauce.
|-
|Pla thot
|ปลาทอด
|Deep-fried fish
|[[File:Pla nin thot.jpg|110px]]
|<!-- Region -->
|A simple deep-fried fish, most often served with a spicy dipping sauce. The fish in this image is ''pla nin'', a [[Oreochromis niloticus|Nile Tilapia]].
|-
|Pla thot khamin
|ปลาทอดขมิ้น
|<!-- English name -->
|[[File:Pla sai daeng thot.jpg|110px]]
|South
|Typical for southern Thai cuisine, this deep-fried fish has first been marinated in a spice mixture which includes a large amount of [[turmeric]] (''khamin''). In addition, this particular version was topped with crispy deep-fried chopped garlic and turmeric. It is often served with raw vegetables on the side, and a spicy dipping sauce.
|-
|Pla wong thot
|ปลาวงทอด
|<!-- English name -->
|[[File:Pla wong thot.jpg|110px]]
|<!-- Region -->
|Deep-fried ''pla wong'' (literally meaning "circle fish"): fish which have first been cut open, arranged into a circle and then sun-dried. Here it is served Southern Thai style with a spoonful of a deep-fried mix of minced garlic, galangal, and turmeric.
|-
|Pu cha
|ปูจ๋า
|Crab cakes
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|A mixture of cooked crab meat, pork, garlic, and pepper, fried deeply inside the crab shells and usually served with ''nam chim buoy'' ({{langx|th|น้ำจิ้มบ๋วย}}, plum sauce). Instead of being fried in the crab shell, it is also sometimes served as patties.
|-
|Sai mu thot
|ไส้หมูทอด
|<!-- English name -->
|[[File:Sai mu thot.JPG|110px]]
|<!-- Region -->
|Deep-fried pork intestines
|-
|Si khrong mu thot
|ซี่โครงหมูทอด
|<!-- English name -->
|[[File:Si khrong mu thot.JPG|110px]]
|<!-- Region -->
|Deep-fried pork ribs. The version in the image however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving.
|-
|}

===Grilled dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Aep mu
|แอ็บหมู
|<!-- English name -->
|[[File:Aep mu.JPG|110px]]
|North
|A Northern Thai "[[soufflé]]" of egg, minced pork, herbs, and curry paste that is slowly grilled inside a banana leaf wrapper over a charcoal fire.
|-
|Aep ong-o
|แอ็บอ่องออ
|<!-- English name -->
|[[File:Aep ong-o.jpg|110px]]
|North
|Roughly chopped pig's brain mixed with egg and curry paste are grilled over a low fire, wrapped inside banana leaves.
|-
|Aep pla noi
|แอ็บปลาน้อย
|<!-- English name -->
|[[File:Aep pla noi.jpg|110px]]
|North
|Freshwater small fry and brine shrimp are mixed with curry paste and then grilled over a low fire wrapped inside banana leaves.
|-
|Chin som mok
|จิ๊นส้มหมก
|<!-- English name -->
|[[File:Chin som mok.JPG|110px]]
|North
|''Chin som'' is the northern Thai version of the pickled pork sausage called ''naem''. In ''chin som mok'' (lit. "covered ''chin som''") the pickled pork is grilled inside a banana leaf before serving.
|-
|[[Kai yang]]
|ไก่ย่าง
|Grilled chicken
|[[File:Kai yang CM.jpg|110px]]
|Northeast
|Grilled marinated chicken, usually eaten together with ''Som tam'' (papaya salad).
|-
|Kho mu yang kratha ron
|คอหมูย่างกระทะร้อน
|<!-- English name -->
|[[File:Kho mu yang kratha ron.jpg|110px]]
|<!-- Region -->
|''Kho mu yang kratha ron'' literally translates to "pork neck grilled on a hot skillet".
|-
|Kung yang/kung phao
|กุ้งย่าง/กุ้งเผา
|Grilled prawns
|[[File:Kung yang.JPG|110px]]
|<!-- Region -->
|Grilled prawns are normally served with a ''nam chim'', a spicy dipping sauce, made with mashed raw garlic and green bird's eye chili peppers, sugar, fish sauce, and lime juice.
|-
|Mu manao
|หมูมะนาว
|Pork with lime juice
|[[File:Mu manao.JPG|110px]]
|<!-- Region -->
|Sliced grilled pork with a dressing (''nam chim'') of mashed garlic, green bird's eye chili peppers, sugar, fish sauce, and lime juice. Here it is served with additional sliced bird's eye chili peppers and raw garlic on a bed of ice-water chilled sliced raw ''phak khana'' (Chinese broccoli)
|-
|Mu yang
|หมูย่าง
|Isan grilled pork
|[[File:Huay Kaew waterfall mu yang.jpg|110px]]
|Northeast
|Originally from the Isan region of Thailand, the fatty parts of belly pork, together with the skin, are preferred over lean meat. It is served with ''nam chim chaeo'', a spicy dipping sauce made with dried chili peppers, and roasted sticky rice.
|-
|Nuea ping
|เนื้อปิ้ง
|<!-- English name -->
|[[File:Nuea ping.jpg|110px]]
|<!-- Region -->
|Marinated and barbecued beef.
|-
|Nuea thup
|เนื้อทุบ
|<!-- English name -->
|[[File:2016 0919 Lunch at Long Koi Lap Khom 02.jpg|110px]]
|North
|Beef is pounded after grilling, and served with a chili dip.
|-
|Pam khai mot
|ป่ามไข่มด
|<!-- English name -->
|[[File:Pam khai mot.jpg|110px]]
|North
|Grilled banana leaf cups containing a mixture of ant eggs, chicken eggs and some salt. After grilling the dish is sprinkled with chopped spring onion and pepper. The ant eggs make the dish much more creamy. It can also be eaten as a snack.
|-
|Paeng nom yang nuea
|แป้งนมย่างอมเนื้อ
|<!-- English name -->
|[[File:2016 0919 Lunch at Long Koi Lap Khom 02.jpg|110px]]
|North
|Grilled cow udders, served with a chili dip.
|-
|Pla ping top
|ปลาปิ้งตบ
|<!-- English name -->
|
|Northeast 
|Traditional grilled fish of [[Tai Dam people]] in [[Loei]].Catch the fish to clean the scales, then peck the fish along the back of the spine instead of the belly so that the soft fish will fold up more easily and the spice stuffed in the belly of the fish exposed to embers will give fragrance to infuse the fish meat.
|-
|Sai krok Isan
|ไส้กรอกอีสาน
|<!-- English name -->
|[[File:Sai krok Isan yai.jpg|110px]]
|Northeast
|Grilled, fermented pork and sticky rice sausage, originally from the [[Isan]] region of Thailand. It can be shaped like a sausage as in the image, or [[:File:Sai krok isan.jpg|as round balls]]. It is also often eaten as a snack at festivals and fairs, and served together with sliced ginger, [[bird's eye chili]] peppers, and raw cabbage.
|-
|Sai mu ping
|ไส้หมูปิ้ง
|<!-- English name -->
|[[File:Sai mu ping.jpg|110px]]
|<!-- Region -->
|Marinated and barbecued pork intestines.
|-
|[[Sai ua]]
|ไส้อั่ว
|"Chiang mai sausage"
|[[File:Sai ua CR.jpg|110px]]
|North
|A grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chili peppers at a meal.
|-
|[[Suea rong hai]]
|เสือร้องไห้
|Weeping tiger beef
|[[File:Suea rong hai.jpg|110px]]
|Northeast
|''Suea rong hai'' literally means "weeping tiger". It is grilled marinated beef which is eaten with vegetables and ''Nam chim chaeo'' dipping sauce.
|-
|Yang ruam mu
|ย่างรวมหมู
|Grilled mixed pork
|[[File:2016 0919 Lunch at Long Koi Lap Khom 04.jpg|110px]]
|North
|A northern Thai dish of different cuts of pork (including pig udder) that have been grilled. It is served with a dipping sauce.
|-
|}

===Steamed or blanched dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Bai po
|ใบปอ
|[[Corchorus|Jute]] leaves
|[[File:Bai po.JPG|110px]]
|<!-- Region -->
|Eaten blanched as a dish with ''khao tom kui'' (plain rice [[congee]]), the taste is similar to that of spinach or [[Salicornia|samphire]].
|-
|Ho mok pla
|ห่อหมกปลา
|Steamed fish curry
|[[File:Thai style Otah.JPG|110px]]
|Central
|A Thai [[steamed curry]] with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup and topped with thick coconut cream before serving.
|-
|Ho mok maphrao on
|ห่อหมกมะพร้าวอ่อน
|Steamed seafood curry
|[[File:Ho mok thale.jpg|110px]]
|<!-- Region -->
|A Thai steamed curry with mixed seafood and the soft meat of a young coconut, here served inside a coconut.
|-
|[[:File:Thai steamed fish with lime juice-2.jpg|Pla nueng manao]]
|ปลานึ่งมะนาว
|Steamed fish with lime juice
|[[File:Thai steamed fish with lime juice-2.jpg|110px]]
|Central
|Steamed fish which is drenched in a spicy garlic, chili sauce, chicken stock and lime juice dressing.
|-
|}

===Stewed dishes===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Khai phalo
|ไข่พะโล้
|<!-- English name -->
|[[File:Mu phalo.JPG|110px]]
|<!-- Region -->
|Egg stewed with meat in soy sauce, garlic, ginger and ''phong phalo'' ({{langx|th|ผงพะโล้}}; [[five-spice powder]]). Meats used in ''khai phalo'' tend to be pork (belly or trotter) or chicken wings. Other ingredients, such as mushrooms and fried tofu, can also be incorporated. The dish is of Chinese origin. Similar dishes are ''mu phalo'' and ''kha mu phalo'' (using only pork, and ham hocks), ''kai phalo'' (chicken) and ''pet phalo'' (duck).
|-
|}

===Dipping sauces and pastes===
{{see also|Nam phrik|Nam chim}}
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|[[Nam chim]] chaeo
|น้ำจิ้มแจ่ว
|<!-- English name -->
|[[File:Nam chim chaeo 2.jpg|110px]]
|Northeast
|It is a sticky, sweet and spicy dipping sauce made with dried chili peppers, fish sauce, palm sugar, lime juice, and coarsely roasted sticky rice. Often served as a dip with ''mu yang'' (grilled pork).
|-
|[[Nam chim]] kai
|น้ำจิ้มไก่
|Chicken chili sauce
|<!-- [[File:example.jpg|110px]] -->
|<!-- Region -->
|A very common all-round chili dipping sauce with the consistency of a thick syrup, it is medium [[Pungency|spicy]] and very sweet. Often used as a dipping sauce for grilled chicken (''kai'' means "chicken"), it can also be used as a generic chili sauce for other dishes. It forms the base of a few other types of ''[[nam chim]]'', such as ''nam chim thot man pla'' ("dipping sauce for deep-fried fish cakes").
|-
|[[Nam chim]] paesa
|น้ำจิ้มแป๊ะซะ
|<!-- English name -->
|[[File:Nam Chim Paesa - Thai dip.jpg|110px]]
|Northeast
|A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
|-
|[[Nam chim]] sate
|น้ำจิ้มสะเต๊ะ
|[[Peanut sauce]]
|[[File:Chicken_satay.jpg|110px]]
|<!-- Region -->
|A peanut sauce which is normally served with [[satay]].
|-
|[[Nam phrik]] i-ke
|น้ำพริกอีเก๋
|<!-- English name -->
|[[File:Nam phrik i-ke.jpg|110px]]
|North
|A northern Thai chili paste made with chili peppers, sliced aubergine, pork rinds, and fermented shrimp paste.
|-
|[[Nam phrik kapi]]
|น้ำพริกกะปิ
|<!-- English name -->
|[[File:Nam phrik kapi 2.jpg|110px]]
|<!-- Region -->
|A pungent chili dip made with [[shrimp paste]], pounded dried shrimp, bird's eye chili peppers, garlic, lime juice, fish sauce, palm sugar, and optionally, [[Solanum torvum|pea sized aubergines]]; most often eaten as part of the dish called ''Nam phrik pla thu''.
|-
|[[Nam phrik]] kha
|น้ำพริกข่า
|<!-- English name -->
|[[File:Nam phrik kha.JPG|110px]]
|North
|A Northern Thai fried chili paste containing [[galangal]] (''kha''). It is often eaten, as seen here, with steamed ''het nang fa'' (Thai script: เห็ดนางฟ้า; lit. "fairy mushroom"; Pleurotus pulmonarius).
|-
|[[Nam phrik]] khaep mu
|น้ำพริกแคบหมู
|<!-- English name -->
|[[File:Nam phrik kaep mu.jpg|110px]]
|North
|A northern Thai chili paste of mashed grilled green chili peppers, deep-fried pork rinds, fresh garlic, and salt.
|-
|[[Nam phrik long ruea]]
|น้ำพริกลงเรือ
|<!-- English name -->
|[[File:Nam phrik long ruea.jpg|110px]]
|Central
|The name means "chili paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat. A sweet, savoury and spicy chili dip, it is served together with fresh vegetables, salted egg and sweet pork. This version also included ''khamin khao'' ("white curcuma") and the slightly sour and bitter leaves of ''makok'' (''[[Spondias mombin]]'') 
|-
|[[Nam phrik num]]
|น้ำพริกหนุ่ม
|<!-- English name -->
|[[File:Nam phrik num.jpg|110px]]
|North
|A paste of pounded roasted large green chili peppers, roasted shallots, roasted garlic, coriander leaves, lime juice, and fish sauce that is eaten with steamed and raw vegetables, ''khaep mu'' (crispy pork rind), and sticky rice.
|-
|[[Nam phrik ong]]
|น้ำพริกอ่อง
|<!-- English name -->
|[[File:Nam phrik ong 02.jpg|110px]]
|North
|Resembling a thick [[Bolognese sauce]], it is made with dried chili peppers, minced pork, and tomato that is eaten with steamed vegetables, raw vegetables, and sticky rice.
|-
|[[Nam phrik phao]]
|น้ำพริกเผา
|Chilli jam
|[[File:Thai chilli paste in oil, Thai roasted chilli jam.jpg|110px]]
|<!-- Region -->
|A sweet roasted chili paste, often used as an ingredient in ''[[Tom yam]]'' or when frying meat or seafood, and also popular as a spicy "jam" on bread or toasted bread.
|-
|[[Nam phrik]] pla chi
|น้ำพริกปลาจี่
|<!-- English name -->
|[[File:Nam phrik pla chi.jpg|110px]]
|North
|A chili paste made with grilled fish, roasted chili peppers, roasted shallots, and roasted garlic, lemongrass, and shrimp paste. It is normally served with both steamed and raw vegetables or other leaves.
|-
|Phrik nam pla
|น้ำปลาพริก
|<!-- English name -->
|[[File:Phrik nam pla.jpg|110px]]
|<!-- Region -->
|Colloquially called ''phrik nam pla'', it is a standard sauce served with every Thai buffet style meal, fried rice or fried noodles, and used as a kind of "salt". It is made by mixing [[fish sauce]] with some lime juice, chopped [[bird's eye chili]] peppers, and often also sliced garlic.
|-
|Pu ong
|ปูอ่อง ''or'' อ่องปู
|<!-- English name -->
|[[File:Pu ong.jpg|110px]]
|North
|A northern Thai speciality that is eaten as a pungent dipping sauce for sticky rice. It is made by collecting the "fat" of rice field crabs (''[[Parathelphusidae]]'') and grilling this inside the crab shell.
|-
|Sot Si Racha
|ซอสศรีราชา
|[[Sriracha sauce]]
|[[File:Siracha sauce.jpg|110px]]
|<!-- Region -->
|It is a [[hot sauce]] made from sun-ripened chili peppers, vinegar, garlic, sugar, and salt. It is commonly known in Thailand as ''sot Si Racha'' (''sot'' is the Thai pronunciation of the English word "sauce"), but also as ''nam chim Si Racha'' or ''nam phrik Si Racha''. The name is derived from the seaside town of [[Si Racha]].
|-
|}

===Miscellaneous===
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Khai dao
|ไข่ดาว
|Fried egg
|[[File:Khai dao.JPG|110px]]
|<!-- Region -->
|Literally translated ''khai dao'' means "star egg", referring to the star-like shape of the egg after it has been fried. Traditionally the egg is fried in large amounts of hot vegetable oil which produces a crispy outer texture. ''Khai dao mai suk'' is a fried egg where the yolk is still runny, the way it is most commonly eaten when served with, for instance, ''khao phat'' ("fried rice") or ''kaphrao mu rat khao'' ("pork fried with holy basil served with rice"). Fried egg with a (very) hard yolk, ''khai dao suk (mak)'', is needed when the fried egg is used for making ''yam khai dao'': fried egg salad.
|-
|Khai chiao khai mot daeng
|ไข่เจียวไข่มดแดง
|<!-- English name -->
|[[File:2017 0418 Khai chiao khai mot daeng.jpg|110px]]
|North
|A Thai-style crispy-fried omelette which includes the eggs of the red ant.
|-
|Mu ruam luak chim
|หมูรวมลวกจิ้ม
|<!-- English name -->
|[[File:Mu ruam luak chim.JPG|110px]]
|<!-- Region -->
|This dish consist of several types of pork (intestines, liver, and other cuts) which have been shortly blanched in boiling water or stock and then served with fried garlic, spring onions and a spicy dipping sauce.
|-
|Pla sam thap
|ปลาสามทัพ
|<!-- English name -->
|[[File:Pla sam thap.jpg|110px]]
|<!-- Region -->
|Fish prepared in 3 different ways: on the left of the image is ''pla sam rot'' (deep-fried served with a tangy sweet chili sauce), in the middle ''pla nueng manao'' (steamed fish with a raw garlic, lime and chili sauce), and on the right ''pla thot krathiam'' (deep-fried fish with deep-fried garlic).
|-
|Roti 
|โรตี
|Roti
|[[File:Roti with beef curry.jpg|110px]]
|South
|In Thailand, Roti is eaten primarily with Southern Thai curries. It is also a popular street food dessert that is topped with sweetened condensed milk. 
|-
|}

==Savoury snacks and starters==
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Chingrit thot
|จิ้งหรีดทอด
|Deep-fried crickets
|[[File:Chingrit thot.jpg|110px]]
|<!-- Region -->
|Deep-fried [[crickets]], either ''[[Gryllus bimaculatus]]'' or, as shown in the image, ''[[Acheta domesticus]]''. This dish is often eaten as a snack to go with drinks.
|-
|Kai rom khwan
|ไก่รมควัน
|[[Smoking (cooking)|Smoked]] chicken
|[[File:Kai rom khwan.jpg|110px]]
|<!-- Region -->
|Smoked chicken is often eaten as a snack to go with drinks.
|-
|Karipap
|กะหรี่ปั๊บ
|Curry puff or Samosa
|[[File: Burmese style samusa.jpg|110px]]
|Central
|In Thailand, Karipap is a popular street food snack that is commonly made by using spring roll wrappers. The filling contains chicken, potato, onion and curry powder. These flat and triangle shaped snacks are derived from the Indian [[samosas]].
|-
|Khaep mu
|แคบหมู
|Crispy pork rind
|[[File:Khaep mu.jpg|110px]]
|North
|Deep fried crispy pork rinds, often eaten with ''nam phrik num'' and other northern Thai dips.
|-
|Khanom chip
|ขนมจีบ
|[[Siu mai]]
|[[File:Khanom chip.jpg|110px]]
|<!-- Region -->
|The Thai version of the Chinese steamed [[dumpling]]s called siu mai in [[Cantonese]]. The color indicates the filling: the green dumplings contain a mix of minced pork and crab meat, the others have a filling of only minced pork.
|-
|Khanom kuichai
|ขนมกุยช่าย
|Fried chive dumplings
|[[File:Khanom kuichai.jpg|110px]]
|<!-- Region -->
|Originally a [[Teochew cuisine|dish of the Teochew people]] called "gu chai gue" (Chinese script: 韭菜馃) in the [[Teochew language]], these are steamed dumplings made from rice powder and a filling of [[Allium tuberosum|garlic chives]]. The dipping sauce for this dish is soy sauce which often is spiced with dried chili flakes. This particular version was fried to give it a crispy texture.
|-
|[[Khanom Tokyo]]
|ขนมโตเกียว
|<!-- English name -->
|[[File:Khanom Tokiao.jpg|110px]]
|<!-- Region -->
|Literally translated it means "Tokyo cake", it is a Thai style [[crêpe]] wrapped around a hot dog and sweet chili sauce. The chili sauce can also be served on the side as a dip. Other versions of ''khanom Tokiao'' use yam or sweet condensed milk as a filling.
|-
|Khao phan nga muan
|ข้าวพันงาม้วน
|<!-- English name -->
|[[File:Khao phan nga muan.jpg|110px]]
|North
|Rolled ''khao phan'' with sesame seeds. ''Khao phan'' is a specialty from Uttaradit province. Rice flour is mixed with water and let to ferment overnight. The resulting batter is then spread out thinly over a cloth stretched out over a steamer, covered with a hood and let to steam for a few minutes. Rolled up it is served with a chili dip.
|-
|Khao phan phak
|ข้าวพันผัก
|<!-- English name -->
|[[File:Khao phan phak.jpg|110px]]
|North
|''Khao phan'' are thin, steamed rice sheets made from the fermented batter of rice flour mixed with water. Here it is served as a wrap for stir-fried vegetables.
|-
|[[Kung sarong]]
|กุ้งโสร่ง
|<!-- English name -->
|
|
| Deep fried prawns wrapped in egg noodles.
|-
|Luk chin ping
|ลูกชิ้นปิ้ง
|Grilled meatball
|[[File:Grilled pork and beef balls.jpg|110px]]
|<!-- Region -->
|Meatballs made from fish, pork, beef or chicken are grilled on a stick and served with a spicy and tangy dipping sauce. The ones shown on the image are made with pork and beef. It is commonly sold from street stalls in Thailand.
|-
|[[Green mango with Thai sweet fish sauce|Mamuang nam pla wan]]
|มะม่วงน้ำปลาหวาน
|<!-- English name -->
|[[File:Mamuang nam pla wan.jpg|110px]]
|<!-- Region -->
|Tart, unripe mango served with a sweet, salty and spicy dipping sauce made from shallots, fish sauce, dried chili peppers, dried shrimp, and palm sugar (''nam pla wan'' means "sweet fish sauce"). This is normally eaten as a snack on its own.
|-
|[[Miang kham]]
|เมี่ยงคำ
|<!-- English name -->
|[[File:Miang kam ready.JPG|110px]]
|<!-- Region -->
|Dried shrimp and other ingredients wrapped in ''cha phlu'' (Thai: ชะพลู) leaves.
|-
|Miang pla
|เมี่ยงปลา
|<!-- English name -->
|[[File:Miang pla.jpg|110px]]
|<!-- Region -->
|Similar to ''Miang kham'', the main ingredient for this wrap is deep-fried fish.
|-
|Mu daet diao
|หมูแดดเดียว
|<!-- English name -->
|[[File:Mu daet diao.jpg|110px]]
|<!-- Region -->
|Deep-fried strips of sun dried pork, here with sesame seeds. A spicy dipping sauce (very often Sriracha sauce) is almost always provided with this dish.
|-
|Muek groob
|หมึกกรุบ
|
|
|
|Konjac snack with spicy flavor.
|-
|Nuea daet diao kaphrao thot
|เนื้อแดดเดียวกะเพราทอด
|<!-- English name -->
|[[File:Nuea daet diao kraphao thot.jpg|110px]]
|<!-- Region -->
|Deep-fried strips of sun dried beef and with crispy fried [[holy basil]].
|-
|Nuea khem thot
|เนื้อเค็มทอด
|<!-- English name -->
|[[File:Nuea khem thot.jpg|110px]]
|North
|Salted and sun-dried beef that has been deep-fried before serving.
|-
|Pla muek yang
|ปลาหมึกย่าง
|Grilled cuttlefish
|[[File:Plamuk yang.jpg|110px]]
|<!-- Region -->
|Plainly grilled [[cuttlefish]].
|-
|Sate
|สะเต๊ะ
|[[Satay]]
|[[File:Mu sate.JPG|110px]]
|<!-- Region -->
|Marinated beef, chicken, or pork grilled on bamboo skewers and usually served with ''nam chim sate'' (peanut sauce) and ''achat'' (pickled cucumber).
|-
|Thot man khaophot/Khaophot thot
|ทอดมันข้าวโพด/ข้าวโพดทอด
|<!-- English name -->
|[[File:Thot man khaophot.JPG|110px]]
|<!-- Region -->
|Deep-fried cakes made with corn and herbs in a batter and served with a sweet chili sauce
|-
|Thot man pla/Pla het
|ทอดมันปลา/ปลาเห็ด
|Fried fish cakes
|[[File:Thanin market tod man pla.jpg|110px]]
|<!-- Region -->
|Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (''tua fak yao''), and finely shredded leaves of kaffir lime (''makrut''). [[Chitala ornata|Knife fish (pla krai)]] is popularly used. For this variety of thot man, a sweet & hot similar to chicken chili sauce is provided usually mixed with chopped pieces of cucumber, crushed peanuts, and topped with [[Coriander|phak chi]].
|-
|Thot man pu
|ทอดมันปู
|Fried crab cakes
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Deep fried patties of minced crab meat. Plum sauce is commonly provided.
|-
|Thot man kung
|ทอดมันกุ้ง
|Fried prawn cakes
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Another popular variety of thot man where minced shrimp or prawn is used. Plum sauce is commonly provided.
|-
|Tod Mun Hua Plee
|ทอดมันหัวปลี
|Fried banana blossom fritters
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Tod Mun Hua Plee is one of the individual dishes in Thailand. It is made from banana blossom which is the flower of banana.   
|-
|Thung thong
|ถุงทอง
|Money bag
|[[File:Thung thong kung sot.jpg|110px]]
|<!-- Region -->
|Small, crispy, deep-fried pastry purses filled with a mixture of minced chicken or pork together with minced prawns, mushroom and [[Eleocharis dulcis|water chestnut]], and served with sweet [[plum sauce]] or Thai sweet chili sauce.
|-
|Tua mai thot
|ตัวไหมทอด
|<!-- English name -->
|[[File:Tua mai thot.jpg|110px]]
|<!-- Region -->
|Crispy, deep-fried [[pupae]] of [[silkworms]]. This dish is most often eaten as a snack in order to go with any drink.
|-
|[[La tiang]]
|ล่าเตียง
|Omelette with Minced Shrimp
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|It is an ancient Thai snack, because it appears in literature of [[King Rama II]]. It comprises shrimp, pork and peanut and wrapped by omelette to make a square shape.
|-
|}

==Sweet snacks and desserts==
{{main list|List of Thai desserts and snacks}}
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Chaokuai
|เฉาก๊วย
|[[Grass jelly]]
|[[File:Chao guay thai grass jelly.jpg|110px]]
|<!-- Region -->
|Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar.
|-
|Dara thong
|ดาราทอง
|<!-- English name -->
|[[File:Dara Thong2.jpg|110px]]
|<!-- Region -->
|''Dara thong'' or ''thong ek krachang'' (ทองเอกกระจัง) is a golden dough ball made from wheat flour, egg yolks, coconut milk, and sugar, topped with a little piece of gold leaf, and decorated with sugar-coated, dry-fried watermelon seeds. Nowadays, it is often wrongly referred to as ''cha mongkut'' (จ่ามงกุฎ), which is the name of another Thai traditional sweet.
|-
|Foi thong
|ฝอยทอง
|<!-- English name -->
|[[File:Foi thong.jpg|110px]]
|<!-- Region -->
|The name translates to "golden threads", it is a sweet snack or dessert of strings of [[egg yolk]] shortly boiled in sugar syrup. This, and other egg-based sweets such as [[Sangkhaya#Thailand|''sangkhaya'']], were introduced to the [[Ayutthaya Kingdom|royal court of Ayutthaya]] by [[Maria Guyomar de Pinha]] in the 17th century CE.
|-
|Khanom bua loi
|ขนมบัวลอย
|<!-- English name -->
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|[[Taro root]] mixed with flour into balls and served in coconut milk.
|-
|[[Khanom chan]]
|ขนมชั้น
|<!-- English name -->
|[[File:Kue_lapis_-_driekleur_en_rozen.jpg|110px]]
|<!-- Region -->
|A multi-colored pudding of layers of sticky [[rice flour]] and [[tapioca flour]] mixed with coconut milk and sugar. Each layer will be differently scented ([[pandanus amaryllifolius|pandan]], [[jasmine]] and more). It is similar to the Indonesian, Malaysian and Singaporean ''[[kueh]] lapis''.
|-
|[[Khanom farang kudi chin]]
|ขนมฝรั่งกุฎีจีน
|"Foreigner's snack of the Chinese church"
|[[File:Khanom Farang Kudi Chin, 2020-10-10 (1).jpg|110px]]
|Bangkok
|Small muffins. The main ingredients are duck eggs, sugar and wheat flour. No butter, milk or yeast. No preservatives. The little cakes are topped with raisins, gourds dipped in syrup, and persimmon.<ref>{{cite news|last1=Herman|first1=Steve|title=Sweet Bangkok Snack Offers Piece of History|url=https://www.voanews.com/a/sweet-bangkok-snack-offers-piece-of-history/2903719.html|access-date=7 August 2015|work=Voice of America|date=2015-08-06}}</ref>
|-
|[[Khanom krok]]
|ขนมครก
|<!-- English name -->
|[[File:Khanom khrok.jpg|110px]]
|<!-- Region -->
|Small coconut hotcakes with different fillings. These are made on a special cast-iron pan with indentations. Two-halves are eventually stuck to one another to form the finished miniature pancake.<ref>{{cite news |last1=CHAROENKIATPAKUL |first1=WICHAN |title=Nuts about coconuts |url=https://www.bangkokpost.com/news/general/1523898/nuts-about-coconuts |access-date=18 August 2018 |work=Bangkok Post |date=18 August 2018}}</ref>
|-
|Khanom mo kaeng
|ขนมหม้อแกง
|<!-- English name -->
|[[File:Mo Geng.JPG|110px]]
|<!-- Region -->
|A sweet baked pudding containing coconut milk, eggs, palm sugar, and flour, sprinkled with sweet fried onions.
|-
|[[Khanom piak pun]]
|ขนมเปียกปูน
|<!-- English name -->
|[[File:ขนมเปียกปูน.jpg|110px]]
|<!-- Region -->
|The unique smoky flavor and the deep black color comes from coconut ash. It is made from a mix of sticky [[rice flour]] and [[tapioca flour]], together with coconut milk and sugar. 
|-
|Khanom tako
|ขนมตะโก้
|<!-- English name -->
|[[File:Khanom tako sai.jpg|110px]]
|<!-- Region -->
|[[Jasmine]] scented coconut pudding set in cups of fragrant pandan leaf.
|-
|Khanom tako phueak
|ขนมตะโก้เผือก
|<!-- English name -->
|[[File:Khanom tako pheuak70.jpg|110px]]
|<!-- Region -->
|Traditional sweets made with coconut milk, rice, flour, sugar, and boiled taro pieces in a banana leaf cone.
|-
|[[Khanom tan]]
|ขนมตาล
|<!-- English name -->
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Palm flavoured miniature cake with shredded coconut on top.
|-
|Khanom thuai talai
|ขนมถ้วยตะไล
|<!-- English name -->
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|Steamed sweet coconut jelly and cream.
|-
|Khanom tom
|ขนมต้ม
|<!-- English name -->
|[[File:Khanom tom.JPG|110px]]
|<!-- Region --> Central
|These sweets are made by boiling balls of dough made from glutinous rice powder, coconut cream, grated coconut, sugar, and flavorings. Then they are covered with more grated coconut.
|-
|Khanom tom
|ขนมต้ม
|<!-- English name -->
|
|<!-- Region --> South
| A Southern Thai snack made from sticky rice, coconut milk, sugar, and salt. The mixture is wrapped in a young [[Licuala spinosa|mangrove fan palm]] leaf, formed into a triangle shape, and then boiled or steamed until cooked. Eaten during the [[Chak Phra]] Festival.
|-
|Khanom wun
|ขนมวุ้น
|<!-- English name -->
|[[File:CM khanom wun.jpg|110px]]
|<!-- Region -->
|These are desserts made with an [[agar]] gelatin and the colors represent different flavors.
|-
|[[Mango sticky rice|Khao niao mamuang]]
|ข้าวเหนียวมะม่วง
|Mango with sticky rice
|[[File:Mango_with_glutinous_rice.jpg|110px]]
|<!-- Region -->
|Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.<ref name=vs />
|-
|Khao niao sangkhaya
|ข้าวเหนียวสังขยา
|<!-- English name -->
|[[File:Khao niao sangkhaya.JPG|110px]]
|<!-- Region -->
|Sticky rice served with an egg and coconut custard ([[coconut jam]]).
|-
|[[Khao tom mat]]
|ข้าวต้มมัด
|<!-- English name -->
|[[File:Khao tom mat sai kluai 01.jpg|110px]]
|<!-- Region -->
|The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink color after steaming.
|-
|Kluai thot
|กล้วยทอด
|<!-- English name -->
|[[File:Kluai thot.jpg|110px]]
|<!-- Region -->
|Deep-fried bananas in a light batter.
|-
|Kraya sat
|กระยาสารท
|<!-- English name -->
|<!--[[File:|110px]]-->
|<!-- Region -->
|Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering to the [[Bhikku|monks]].
|-
|Lot chong nam kathi
|ลอดช่องน้ำกะทิ
|[[Cendol]]
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|[[Pandanus amaryllifolius|Pandan]]-flavored rice flour noodles in sweetened coconut milk, similar to the Indonesian [[cendol]].
|-
|Mamuang dong
|มะม่วงดอง
|Pickled mango
|[[File:Mamuang dong.jpg|110px]]
|<!-- Region -->
|Pickled green mango is often eaten as a semi-sweet snack.
|-
|Roti kluai
|โรตีกล้วย
|Roti with banana
|[[File:Roti kluai khai chiang mai 04.jpg|110px]]
|<!-- Region -->
|Sliced banana and beaten eggs are fried inside a thin sheet of dough, then cut and served with sweetened condensed milk or sugar.
|-
|[[Roti sai mai]]
|โรตีสายไหม
|<!-- English name -->
|[[File:Roti sai mai 2.jpg|110px]]
|<!-- Region -->
|An extremely sweet kind of [[cotton candy]] which is wrapped inside small, thin pancakes.
|-
|Ruam mit
|รวมมิตร
|<!-- English name -->
|<!-- [[File:example|110px]] -->
|<!-- Region -->
|A chilled sweet snack/dessert with a mix of ingredients, such as sweetened chestnuts, jackfruit, lotus root, tapioca, and ''lot chong'', in sweetened coconut milk.
|-
|[[Pumpkin-coconut custard|Sangkhaya fak thong]]
|สังขยาฟักทอง
|Pumpkin-coconut custard
|[[File:Sangkhaya fak thong.JPG|110px]]
|<!-- Region -->
|Steamed pumpkin with an egg-and-coconut [[custard]] filling, similar to the [[coconut jam]] from Malaysia, Indonesia and the Philippines.
|-
|Sakhu thua dam
|สาคูถั่วดำ
|<!-- English name -->
|[[File:Sakhu thua dam.jpg|110px]]
|<!-- Region -->
|Tapioca pearls and black beans (one of the vigna cultivars) with sweetened coconut milk and the flesh of a young coconut.
|-
|That khai
|ทาร์ตไข่
|Egg tart
|[[File:Thad khai.jpg|110px]]
|<!-- Region -->
|The Thai version of the Portuguese [[pastel de nata]].
|-
|Sakhu sai mu
|สาคูไส้หมู
|[[Tapioca Balls with Pork Filling]]
|
|<!-- Region -->
|In Thailand tapioca balls with pork filling are call ''sakhu sai mu''. ''Sakhu sai mu'' is a kind of snack which is very famous in Thailand and found at street stalls and markets. It is a dumpling which consists of a flour ball with a pork filling. Most people in Thailand eat it with ''[[khao kriap pak mo]]''.
|-
|[[Thong yip]]
|ทองหยิบ
|<!-- English name -->
|[[File:ทองหยิบเต็ม.jpg|110px]]
|<!-- Region -->
|''Thong yip'' is made from egg yolks like ''foi thong''. The difference is that instead of being thread-like, ''thong yip'' are shaped like flowers.
|-
|}

==Drinks==
{| class="wikitable sortable" style="width:100%;"
![[Royal Thai General System of Transcription|Thai name]]
![[Thai script]]
!English name
!Image
![[Regions of Thailand|Region]]
!Description
|-
|Cha dam yen
|ชาดำเย็น
|Black iced tea 
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar and served with ice.
|-
|Cha manao
|ชามะนาว
|Lime flavored tea
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar flavored with sugar and lime and served hot or with ice. Mint may also be added.
|-
|Cha ron
|ชาร้อน
|Thai hot tea
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar and condensed milk and served hot.
|-
|Nam wan
|น้ำหวาน
|Concentrated artificial fruit-flavored syrup
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|Normally poured on grated ice.
|-
|[[Thai tea|Cha yen]]
|ชาเย็น
|Thai iced tea
|[[File:Cha yen.JPG|110px]]
|<!-- Region -->
|It is made from strongly brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled.
|-
|Kafae boran
|กาแฟโบราณ
|<!-- English name -->
|[[File:Kafae boran Chiang Mai.jpg|110px]]
|<!-- Region -->
|''Kafae boran'' literally translates to "ancient/traditional coffee". It is a strong coffee that is served with sweetened [[condensed milk]], similar in taste to the ''kopi'' that is served at ''[[kopi tiam]]'' (traditional coffee shops) of Malaysia and Singapore. It is usually made with [[robusta coffee]] beans, by [[Coffee preparation#Steeping|steeping the grounds]] inside a brewing "sock".
|-
|[[Krating Daeng]]
|กระทิงแดง
|Thai red bull
|
|<!-- Region -->
|An [[energy drink]] and the origin of [[Red Bull]].
|-
|[[Lao Khao]]
|เหล้าขาว
|Thai rice whisky
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|A distilled alcohol made from Thai [[rice]], it is often a home-made [[moonshine]].
|-
|Lao Mae Khong
|เหล้าแม่โขง
|[[Mekhong (spirit)|Mekhong]]
|[[File:Mekhong_bottle.jpg|110px]]
|<!-- Region -->
|Closer to a rum, it is distilled from [[sugarcane]] and rice.
|-
|Nam bai bua bok
|น้ำใบบัวบก
|Gotu kola juice
|[[File:Nam bai bua bok.JPG|110px]]
|<!-- Region -->
|A refreshing drink made from the leaves of the Asiatic Pennywort (''[[Centella asiatica]]'').
|-
|Nam dok anchan
|น้ำดอกอัญชัน
|Clitoria ternatea drink
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|A refreshing drink made from [[Clitoria ternatea]] flower flavored with sugar served with ice.
|-
|Nam manao
|น้ำมะนาว
|Lime drink
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|A refreshing drink made from lime juice flavored with sugar and a pinch of salt served with ice.
|-
|Nam phan
|น้ำพันช์
|Thai [[Punch (drink)|punch]]
|[[File:Nam phan.jpg|110px]]
|<!-- Region -->
|Resembling a [[slush puppie]] laced with alcohol, this drink is popular with students. ''Nam'' means liquid or water, ''phan'' is derived from the English word "[[Punch (drink)|punch]]": a beverage based on fruit and often containing alcohol.
|-
|Nam takhrai
|น้ำตะไคร้
|[[Lemongrass]] tea
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|A refreshing drink made from lemongrass. It can be served either hot or with ice.
|-
|[[Nom yen]]
|นมเย็น
|Thai pink milk
|[[File:Nomyen.jpg|110px]]
|<!-- Region -->
| A drink made from sala syrup and hot milk.
|-
|[[Oliang]]
|โอเลี้ยง
|Iced black coffee
|<!-- [[File:example.JPG|110px]] -->
|<!-- Region -->
|A sweet Thai black [[ice coffee]]. The name is of [[Teochew dialect|Teochew]] origin where "o" means black, and "liang" means cold.
|-
|Saeng som
|แสงโสม
|[[Sang Som]]
|
|<!-- Region -->
|A Thai rum which has been distilled since 1977.
|-
|[[Sato (rice wine)|Satho]]
|สาโท
|Thai rice wine
|[[File:Sato_Phayathaen-03.jpg|110px]]
|<!-- Region -->
|A traditional [[rice wine]] from the [[Isan]] region.
|-
|}

==See also==
{{Portal|Food}}
* [[Thai cuisine]]
* [[List of Thai ingredients]]
* [[List of Thai restaurants]]
* [[Phuket cuisine]]

==References==
{{reflist|30em}}

==Further reading==
* Bhumichitr, Vatcharin. ''The Essential Thai Cookbook,'' 192 pages, New York: Clarkson N. Potter Inc., 1994

==External links==
{{Commons category|Cuisine of Thailand}}

{{Thai cuisine}}
{{Lists of prepared foods}}

{{DEFAULTSORT:Thai Dishes, List Of}}
[[Category:Thai cuisine|*]]
[[Category:Thailand-related lists|Dishes]]
[[Category:Cuisine-related lists]]